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LIBRARY 

UNIVERSITY  OF 
CALIFORNIA 


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Dainty  Sweets 

ICES, 
CREAMS,  JELLIES,  PRESERVES 


By  the 

WORLD  FAMOUS  CHEFS 

United  States 

Canada 

Europe 


The  Dainty  Sweet  Book 

From  the 

INTERNATIONAL   COOKING    LIBRARY 


Compiled  and  Edited  by 
A.  C.  HOFF 


Los  Angeles,  Cal. 

International    Publishing   Co. 

1913 


COMPILED,  EDITED  AND  COPYRIGHTED 

BY 

A.  C.   HOFF 

ALL   RIGHTS   RESERVED 

1  913 


AGRICULTURE 


GIT- 


CONTRIBUTORS 


Emile  Bailly.  Chef  

.  .Hotel  St  Regis  

LIBRARY 
New  York  City 

Jean  S.  Berdou,  Chef  

.Hotel  Astor.  .  .  .  . 

New  York  City 

Jean  Millon    Chef 

Ritz-Carlton 

New  York  City 

Henry  Berger  Chef 

Frankfurter-Hof 

Jules  Kohler,  Chef  

Hotel  Adlon 

Berlin  Germany 

G.  Milhau,  Chef  

.  Tait-Zinkand  Cafe  

.  San  Francisco 

Adrian  Delvauv,  Chef  

.  .Hotel  Baltimore 

Kansas  City 

Otto  Geutsch,  Chef  
Joseph  D.  Campazzi,  Chef.  . 
E.  C.  Perault,  Chef  
John  Chiappano,  Chef  

.Hotel  Windsor  
.  .  Royal  Poinciana  
.Planters  Hotel  
.Auditorium  Hotel  

.  Montreal 
.  Palm  Beach 
.St.  Louis 
.  Chicago 

Geo.  R.  Meyer,  Chef  

.  Rector's  Cafe  

.  Chicago 

Gerard  Embregts,  Chef    .   . 

Chateau  Frontenac 

Quebec 

Louis  Pfaff,  Chef  

.New  Willard  Hotel  

.  Washington 

Henry  Johannsen,  Chef  

.Hotel  Royal  Palm 

Miami 

Victor  Hirtzler.  Chef  
Emile  Burgermeister,  Chef.  . 
Martin  Ginder,  Chef  
Joseph  Stoltz,  Chef  
Henri  Boutroue,  Chef  
Thos.  Cooney,  Chef  
Jules  Dauviller,  Chef  
Arthur  Taylor  Chef 

.Hotel  St.  Francis  
.  Hotel  Fairmont  
.  Hotel  Green  
.  Hotel  Ponce  de  Leon  
.  Hotel  Shelbourne  
.  Van  Nuys  Hotel  
.  Palace  Hotel  
Hotel  Raymond 

.  San  Francisco 
.  San  Francisco 
.  Pasadena 
.St.  Augustine 
.Dublin,  Ireland 
.Los  Angeles 
.  San  Francisco 
Pasadena 

Ernest  Otzenberger,  Chef  .  .  . 

.Hotel  Dennis  

.Atlantic  City 

Cesar  Obrecht.  Chef  
Jules  Boucher,  Chef  
Chas.  Grolimund,  Chef  
Jean  Juillard,  Chef  

.  Grand  Hotel  de  L'Europe 
.Arlington  Hotel  
.  Washington  Hotel  
.Hotel  Adolphus 

Lucerne,  Switzerland 
.Hot  Springs 
.  Seattle 
Dallas 

Chas.  Pier  Giorgi.  Chef  

.  Hotel  Alcazar  

.St.  Augustine 

Peter  Bona,  Chef  
Louis  Lescarboura,  Chef 
John  Pfaff.  Chef  
Walter  Jurenz  Chef 

.Hotel  Chamberlain  
.Ft.  Pitt  Hotel  
.Hotel  Cape  May  
Hotel  Galvez 

.Fortress  Monroe 
.  Pittsburgh 
.  Cape  May 

S.  B.  Pettengill,  Chef  
Geo.  E.  Schaff,  Chef  
Ben  E.  Dupaquier,  Chef  
William  Leon  Benzeni,  Chef 
Chas.  A.  Frey,  Chef  
Lucien  Fusier,  Chef  

G.  Cloux,  Chef  
A.  Schloettke.  Chef  
Lucien  Raymond,  Chef  
Louis  Thein,  Chef  
Jules  Edward  Bole,  Chef.  .  .  . 
John  Bicochi,  Chef  
Edw.  R.  J.  Fischel.  Steward 
Leopold  Saux,  Steward  
Henri  D.  Fouilloux,  Steward. 

.Hotel  Ormond  
.Hotel  Albany  
.  Hotel  Arlington  
.  Hotel  Virginia  
.  Hotel  Alexandria  
.  Grand  Hotel  Metropole  .  . 

.U.  S.  Grant  Hotel  
.  Westminster  Hotel  
.Hotel  Congress  &  Annex. 
.Hotel  Utah  
.  Hotel  Jefferson  
.  Hotel  Piedmont  
.Hotel  Piedmont  
.  Hotel  Grunewald  
.  St.  Charles  HotflKfis^i^r..?? 

.  Ormond  Beach 
.  Denver 
.  Santa  Barbara 
.  Long  Beach 
.  Los  Angeles 
.Interlaken.  Switzer- 
land 
.  San  Diego 
.Dresden,  Germany 
.  Chicago 
.  Salt  Lake  City 
.St.  Louis 
.  Atlanta 
.  Atlanta, 
.New  Orleans 

856 


WORLD  RENOWNED  Wol^Ei/l 


THEIR  CHEF/-OUR  CONTRIBUTOR/ 


WORLD  RENOWNED  HOTEL/ 


3  THEIR  CHBFJ-OUR  CONTRIBUTOR/! 


WORLD  RENOWNED  HOTEL/ 


PREFACE 

In  presenting  this  book  on  DAINTY  SWEETS  to  the  public, 
we  feel  that  we  are  presenting  the  most  complete  authorative  and 
up-to-date  book  ever  prepared  on  the  subject.  The  contributors 
being  the  finest  chefs  in  the  United  States,  Canada  and  Europe 
insure  every  recipe  shown  as  right.  These  world  famous  chefs  have 
given  us  their  special  recipes  and  they  have  made  the  explanations 
so  plain  and  so  complete  that  any  one  can  readily  understand  them. 

The  great  chefs  who  have  prepared  these  recipes  for  us  have  all 
made  cooking  their  life  work  and  have  been  apprenticed  under  the 
finest  and  most  practical  teachers  in  the  culinary  lines  in  this  country 
and  abroad. 

A  large  portion  of  the  copy  has  been  translated  from  the  French- 
The  finest  chefs  are  generally  the  French  or  Swiss.  They  are  not 
literary  men;  their  language  is  not  flowery,  but  we  know  that  even 
with  the  difficulty  that  exists  in  expressing  in  English  many  of  the 
French  terms  that  the  work  as  a  whole  will  be  easily  understood  and 
greatly  appreciated. 

This  is  the  first  time  in  history  that  such  a  wonderful  collection 
of  recipes  has  been  made  obtainable  for  general  use.  These  men 
are  giving,  in  these  recipes,  their  ''professional  secrets."  The  calibre 
of  the  men  who  have  prepared  these  recipes  is  as  great  and  represents 
as  much  as  the  great  masters  in  other  lines  of  the  world's  work. 
Napoleon  Bonaparte  was  a  great  general;  Shakespeare,  a  great  author; 
George  Washington,  a  wonderful  statesman;  and  Thomas  Edison,  a 
masterful  inventor;  but  we  feel  that  the  master  chefs  represented 
here  are  to  be  considered  just  as  great  and  doing  just  as  much  of  the 
world's  work  as  any  of  the  famous  men  we  have  all  been  taught  to 
revere  and  respect. 

The  International  Cooking  Library,  covering  in  ten  volumes, 
every  conceivable  part,  section  or  angle  of  the  cooking  question  makes 

-  8 


ITHEIR  CHEM-OUR  CONTRIBUTOR/ 


it  possible  for  any  one  who  will  follow  these  recipes  to  be  an  expert 
cook.  The  great  masters  who  have  prepared  these  recipes  have  spent 
their  lives  studying  and  experimenting  and  are  giving  in  these  recipes 
their  best  ideas  and  suggestions.  These  are  dishes  of  the  millionaires 
and  the  most  particular  epicureans. 

We  feel  that  this  set  of  books  is  presented  to  the  public  at  just 
the  opportune  time.  All  people  are  beginning  to  realize  that  there  is 
really  no  more  important  art  than  cooking  and  this  should  be  so;  for 
what  should  be  considered  more  important  than  what  we  eat?  The 
best  health  insurance  is  having  the  right  kind  of  foods,  properly 
prepared.  A  man  is  at  his  best  only  when  he  is  in  robust  health  and 
nothing  will  undermine  a  person's  constitution  so  quickly  as  poor 
food.  The  best  dishes  and  the  sure  and  absolute  recipes  for  making 
them  are  contained  in  this  wonderful  set  of  books.  All  the  copy  is 
from  authorities  just  as  positive  and  just  as  sure  in  this  line  as  the 
noted  Blackstone  was  on  legal  lines.  We  picked  the  best  chefs  in  the 
world;  we  would  accept  copy  from  no  others. 

A  careful  study  of  the  recipes  and  careful  application  of  the 
directions  for  same  is  all  that  is  necessary  to  produce  the  results  that 
have  made  these  men  famous. 

In  the  presentation  of  this  book,  we  wish  only  that  space  would 
allow  us  to  mention  and  pay  courtesy  to  the  many  men  who  have- 
assisted  us  in  the  various  departments,  copy  preparation,  translation, 
and  editing,  also  the  courtesies  rendered  by  the  managers  of  the 
world-renowned  hotels  whose  chefs  have  been  our  contributors. 

INTERNATIONAL    PUBLISHING    COMPANY. 


1 

WORLD  RENOWNED  HOTEL/  S 

^C^=^j-' 

INDEX 


JELLIES,  PRESERVES  AND  SWEETS 

PAGE 

VICTOR  HIRTZLER,  Chef  de  Cuisine,  ST.  FRANCIS  HOTEL,  San  Francisco,  Cal .  .  .   15 


STRAWBERRY   PRESERVES 
BLACKBERRY   JAM 
RASPBERRY  OR  LOGANBERRY 

JAM 

CANNED  STRAWBERRIES 
APPLE  JELLY 
CURRANT  JELLY 
CRANBERRY  JELLY 
CRAB  APPLE  MARMALADE 

AND  JELLY 

APRICOT    MARMALADE 
BRANDIED   CHERRIES 
BRANDIED    PEACHES 
PRESERVED   CHERRIES 
PRESERVED    GAGE    PLUMS 
QUINCE   JELLY 
PRESERVED    PEARS 
PINEAPPLE    PRESERVES 
CITRON    PRESERVES 
WATERMELON    PRESERVES 
CANNED  PEARS,  PEACHES  OR 

PLUMS 

CANNED   PEACHES 
CANNED     APPLES     AND 

QUINCES 
CANNED   PEARS 
TOMATO   PRESERVES 
APPLE   BUTTER 
CALIFORNIA    MARMALADE 
GRAPE   JELLY 
GOOSEBERRY   JAM 


SPICED   VINEGAR   FOR 

PICKLES 

SPICED    CHERRIES 
SPICED    SWEET    APPLES 
SPICED   TOMATOES 
NASTURTIUMS 
PICKLED   ARTICHOKES 
PICKLED   ONIONS 
PICKLES 

SWEET  PICKLED   PEACHES 
GREEN   TOMATO   PICKLE 
RIPE    CUCUMBER    SWEET 

PICKLE 

SWEET    GRAPE   JUICE 
PRESERVED   VIOLETS 
CANNED  MINCEMEAT 
TO  CAN  PUMPKIN  OR  SQUASH 
TO   PRESERVE    LIMES 
JELLIED   CHERRIES 
CANDIED  LEMON  OR  ORANGE 

PEEL 
FIG   JAM 
BLACKBERRY   CORDIAL   FOR 

MEDICINAL    PURPOSES 
VANILLA   BRANDY 
ORANGE  OR  LEMON  BRANDY 

FOR   FLAVORING 
GLACES— FRUITS 
BAKED  PEARS  FOR  CANNING 
RASPBERRY   JUICE 
BOILED    CIDER 


SWEETS 

ERNEST  OTZENBERGER,  Chef  de  Cuisine,  HOTEL  DENNIS,  Atlantic  City,  N.  J  .  .   42 
MOUSSE  A  LA  VANDERBILT  VIRGIN  STRAWBERRY  CREAM 


53 


37 


HENRI  BERGER,  Chef  de  Cuisine,  FRANKFURTER-HOP,  Frankfurt,  Germany. .  . 

PECHES   CARUSO 

ADRIAN  DELVAUX,  Chef  de  Cuisine,  BALTIMORE  HOTEL,  Kansas  City,  Mo . 
GRAPE   FRUIT   ICE  COUPE   NANNETTE 

ICE    CREAM   A   LA   BALTIMORE  GLACE   A    L'HARANAISE 

PUNCH   VICTORIA  PUNCH   A   L'IMPERIALE 

BALTIMORE   SHERBET 

HENRI  BOUTROUE,  Chef  de  Cuisine,  HOTEL  SHELBOURNE,  Dublin,  Ireland .  .    40 
BOMBE   TOGO 

G.  MILHAU,  Chef  de  Cuisine,  TAIT-ZINKAND  CAFE,  San  Francisco,  Cal 36 

TARTELLETTES   CALIFORNIA  GLACE    PRALINES 

BOMBE    NELUSKO  CHAMPAGNE    SHERBET 

MOUSSE   OF   CHOCOLATE 


10 


THEIR  CHER/-OUR  CONTRIBUTOR/ 


WALTER  JURENZ,  Chef  de  Cuisine,  HOTEL  GALVEZ,  Galveston,  Tex 43 

FRENCH  APPLE  TARTE,  STARS  AND  STRIPES  BANNER  PUNCH 

OLD    FASHIONED   COFFEE    PARFAIT 

CESAR  OBRECHT,  Chef  de  Cuisine,  GRAND  HOTEL  DE  L'EUROPE,  Lucerne, 

Switzerland 41 

MOUSSE    DAME   BLANCHE 

CHAS.  PIER  GIORGI,  Chef  de  Cuisine,  HOTEL  ALCAZAR,  St.  Augustine,  Fla.  .  .  .    35 
SHERBET   A'    LA'DUSE  BOMBE   TRIUNWIR 

LUCIEN  FUSIER,  Chef  de  Cuisine,  GRAND  HOTEL  METROPOLE,  Interlaken, 

Switzerland 45 

BOMBE   EXCELSIOR 

VICTOR  HIRTZLER,  Chef  de  Cuisine,  ST.  FRANCIS  HOTEL,  San  Francisco,  Cal  .  .   31 

MACEDOINE  WATER  ICE  BURGUNDY   PUNCH 

NORMANDY   WATER   ICE    '  CARAMEL   ICE   CREAM 

SORBET   A   EAU    DE   VIE    DE  BANANA   ICE    CREAM 

DANTZIG  FRESH  RASPBERRY  PUNCH 

SORBET   PARLERMENTAIN  BISCUIT   GLACE   ST. 
VICTORIA  PUNCH  FRANCIS 

LUCIEN    RAYMOND,    Chef   de    Cuisine,    HOTEL    CONGRESS   AND   ANNEX, 

Chicago,  111 48 

POIRE   MARY   GARDEN  PEACHES   GLACES  WILHELMINE 

NEIGE  AU   CLIQUOT  COUPE   CZARINE 

JEAN  JUILLARD,  Chef  de  Cuisine,  HOTEL  ADOLPHUS,  Dallas,  Texas 56 

COUPE   CIGARETIERRE  CHOCOLAT    CHANTILLY 

JOHN  BIGOCHI,  Chef  de  Cuisine,  HOTEL  PIEDMONT,  Atlanta,  Ga.  . 46 

SHERBET   PARFAIT   D.  AMOUR  BAVAROISE  EN  BELLEVUE 

JULES  BOUCHER,  Chef  de  Cuisine,  ARLINGTON  HOTEL,  Hot  Springs,  Ark.  ...    57 
BANANA   SOUFFLE   RUSSE 

JULES  DAUVILLER,  Chef  de  Cuisine,  PALACE  HOTEL,  San  Francisco,  Cal ...    50 
MERINGUES  PANACHEES        MOUSSE  AUX  FRAISES  ROMANOFF 
PUNCH   GRANITE   A   L'ANANAS 

JULES  KOHLER,  Chef  de  Cuisine,  HOTEL  ADLON,  Berlin,  Germany. 59 

SURPRISE    DES   CHARTREUX 

GERARD  EMBREGTS,  Chef  de  Cuisine,  CHATEAU  FRONTENAC.  Quebec,  Can.  .    53 
BAVAROIS   AUX   FRAISES 

LEOPOLD  SAUX,  Chef  de  Cuisine,  HOTEL  GRUNEWALD,  New  Orleans,  La 54 

ORANGE   PUNCH 

EMILE  BURGERMEISTER,  Chef  de  Cuisine,  HOTEL  FAIRMONT,  San  Francisco, 

Cal 47 

PINEAPPLE  COUPE  AU  HIRSH  MARQUISE  CALIFORNIA 

STRAWBERRY  ROMANOFF 

LOUIS  LESCARBOURA,  Chef  de  Cuisine,  FT.  PITT  HOTEL,  Pittsburg,  Pa 56 

PUNCH   DELICES  COUPE  FAVORITE 

11 


WORLD  RENOWNED  HOTEL/  [ 


JOHN  CHIAPPANO,  Chef  de  Cuisine,  AUDITORIUM  HOTEL,  Chicago,  111 40 

PEACHES    A    LA    TORINESE 

BEN  E.  DUPAQUIER,  Chef  de  Cuisine,  HOTEL  ARLINGTON,  Santa  Barbara,  Cal.,  49 
MARRON   ICE   CREAM  VANILLA   ICE   CREAM 

GEORGE  R.  MEYER,  Chef  de  Cuisine,  RECTOR'S  CAFE,  Chicago,  111.  .  .  .   58 

PUNCH   AU   PARFAIT   AMOUR 
SURPRISE    PYRAMID,    NAPOLITAINE 
FRENCH   VANILLA    ICE   CREAM 
ALPS   GLORY 

MARTIN  CINDER,  Chef  de  Cuisine,  HOTEL  GREEN,  Pasadena,  Cal 51 

TUTTI    FRUITTI    PUNCH  ORANGE    SHERBET 

PISTACHIO   ICE    CREAM 

OTTO  GEUTSCH,  Chef  de  Cuisine,  HOTEL  WINDSOR,  Montreal,  Can 55 

SOUFFLE    PALMYRE  PECHES   POLE    DU    NORD 

JOSEPH  P.  CAMPAZZI,  Chef  de  Cuisine,  ROYAL  POINCIANA,  Palm  Beach,  Fla  .  .    52 
COMPOTE    OF   PEACHES   A    LA   VAN    DYKE 

LOUIS  THEIN,  Formerly  Chef  de  Cuisine,  HOTEL  UTAH,  Salt  Lake  City,  Utah .  .    35 
STRAWBERRY   ICE    CREAM       TUTTI    FRUITTI    ICE    CREAM 
BAKED   ALASKA 

HENRI  D.  FOUILLOUX,  Chef-Steward,  ST.  CHARLES  HOTEL,  New  Orleans,  La .  .    54 
COUPE    ST.    CHARLES 

EMILE  BAILLY,  Chef  de  Cuisine,  HOTEL  ST.  REGIS,  New  York  City,  N.  Y.  .  .  .    44 
PONCIRE    PRINTANIERE         CREAM    GLACE    BONNE    MAMA 
MERINGUES   GLACE 

EDMOND    C.    PERAULT,  Chef  de  Cuisine,  PLANTERS  HOTEL,  St.  Louis,  Mo.  .   39 
PUNCH    MOS   COWITE  SORBET    AUX    PECHES 

GRANITE   AUX   ANNANAS 

CHARLES  A.  FREY,  Chef  de  Cuisine,  ALEXANDRIA  HOTEL,  Los  Angeles,  Cah,  33 
STRAWBERRY    MOUSSE 
ICED   TEA 

CAFE    PARFAIT   ALEXANDRIA 
ICE   CREAM   YOKOHOMA 
CHOCOLATE    MOUSSE    ANNA    HELD 
ICE  CREAM   AL'IMPERATRICE 
ORANGE   ICE    COVINA 
BAVAROIS   OF   APRICOTS 


12 


!THEIR  CHER/^OUR  CONTRIBUTOR/ 


13 


WORLD  FAMOUS  CHER/1 


PRESERVES,  JELLIES  AND  PICKLES 

For  Jelly,  select  your  fruit  before  it  is  too 
ripe  if  possible, as  it  is  always  a  much  better  flavor. 

It  should  be  put  on  and  brought  to  a  heat 
as  the  juice  can  be  much  better  extracted. 

Have  a  bag  made  of  flannel,  in  a  funnel 
shape,  to  put  the  juice  through.  For  straining  it 
through  the  first  time,  use  a  wire  sieve  with  a 
revolving  wire  to  crush  the  fruit.  Jelly  should 
always  be  strained  twice,  and  comes  much 
clearer  by  allowing  it  to  hang  over  night  and  drip. 

Put  on  the  juice  and  allow  it  to  come  to  a  boil, 
then  put  in  the  sugar,  which  should  be  first 
heated  in  the  oven.  Jelly  should  always  boil 
rapidly  in  a  pan  with  a  very  large  bottom  (copper 
is  best)  so  that  as  much  surface  can  be  on  the 
stove  as  possible.  If  it  is  desired  to  keep  the  color 
light,  use  a  very  little  gelatine,  so  that  it  need  not 
cook  so  long.  From  fifteen  to  twenty  minutes  is 
long  enough  for  it  to  cook  after  it  begins  to  boil 
and  it  should  not  stop  till  done. 

Better  success  can  be  had  by  making  it  in 
small  quantities. 

After  putting  it  in  glasses  set  them  in  a  hot 
sun  till  cold,  then  cover  with  melted  paraffin. 

If   corn-starch   be   put   in  the   juice   before 
adding  the  sugar,  it  will  make  it  clearer — two 
teaspoonfuls  in  two  tablespoonfuls  of  water  to 
three  pints  of  juice. 
A  teaspoonful    of    sugar  put  upon  the  top  of  jelly  in  the  glass 
prevents  moulding.     To  prevent  preserves  from  sugaring,  add  a  little 
tartaric  acid,  when  cooked. 

Small  stone  jars  are  best  for  preserves.    If  glass  jars  are  used  they 
should  be  wrapped  in  paper  to  keep  out  the  light. 

Cider  vinegar  is  best  for  pickles.     If  vinegar  is  too  strong,  dilute 
partly  with  water.     All  pickles  should  be  tightly  sealed  to  prevent  air 

14 


VICTOR  HIRTZLER 

CHEF  DE  CUISINE 

HOTEL 
ST.  FRANCIS 

San  Francisco,  Cal. 

Mr.  Hirtzler  was 
born  in  Strasbourg, 
Alsace,  Germany,  and 
learned  his  profession 
under  Emile  Feypell 
in  Strasbourg  who  is 
considered  one  of  the 
finest  Chefs  in  France. 
Mr.  Hirtzler  has  been 
in  the  best  hotels  in 
France  and  Germany. 
Coming  to  the  United 
States  he  started  in  at 
the  Old  Brunswick  in 
New  York  City,  and 
then  at  the  Waldorf 
Astoria, New  York  City, 
then  at  Sherry 's  famous 
Cafe,  New  York  City. 
He  came  to  San  Fran- 
cisco to  open  the  Hotel 
St.  Francis  in  1904. 


THEIR  ICEJICREAMJ  AND^EE-M 


reaching  the  vinegar,  as  this  kills  it.  It  should  always  be  poured 
on  hot  as  it  comes  to  the  first  scald,  never  allowing  it  to  boil.  Never 
put  up  pickles  in  anything  that  has  held  any  kind  of  grease,  and  never 
let  them  freeze. 

If  pickles  are  put  into  the  brine,  it  should  always  be  strong  enough 
to  bear  an  egg. 

Use  coarse  salt  in  proportion  of  a  heaping  pint  of  salt  to  a  gallon 
of  water.  Put  pickles  in  bottles  and  seal  while  hot. 

Put  a  slice  of  horse  radish  in  each  jar  or  bottle  of  pickles,  this 
keeps  the  vinegar  clear. 

To  one  barrel  of  pickles  add  one-half  bushel  grape  leaves  while 
in  the  brine.  This  keeps  them  sound  and  firm. 

LIST  OF  FRUIT  IN  PRESERVES 

7^  P°unds  cherries    1 . .  .  .  1  gallon  preserves 

7K  sugar        I 

14    pounds  berries      1  5  g  jam 

14  sugar        J 

Two  quarts  of  stemmed  currants  make  two  pints  of  juice,  added  to 
two  pounds  of  sugar  makes  three  tumblers  of  jelly. 

Always  wash  strawberries  before  removing  hulls,  put  in  colander 
to  drain.  Always  select  strawberries  for  their  flavor  rather  than  their 
size. 

STRAWBERRY    PRESERVES 

Prepare  a  small  quantity  at  a  time  for  best  results.  Have  a  kettle 
of  syrup  made  of  two  pounds  cane  sugar  and  half  a  cup  of  water. 
Drop  berries  into  it;  cook  rapidly  for  twenty  minutes,  do  not  stir  fruit; 
remove  any  scum  which  may  arise.  Lift  out  and  put  in  tumblers 
and  when  all  are  done,  cook  the  syrup  and  juice  to  a  jelly  and  fill  up 
tumblers.  Let  stand  till  cold  before  covering. 

BLACKBERRYj  JAM 

4  quarts  blackberries 
2       "       fine  cooked  apples 
4       "       cane  sugar 
Boil  twenty-five  to  thirty  minutes. 

15 


WORLD  FAMOUS  CHERT 


RASPBERRY  OR  LOGANBERRY  JAM 

To  use  one-third  currants  to  two-thirds  red  raspberries  is  better 
than  the  berries  alone.  (Loganberries  are  acid  enough.)  Wash  the 
fruit  well  and  let  it  boil  twenty  minutes:  Weigh  the  quantity,  and  to 
every  pound  of  fruit,  use  three-quarters  of  a  pound  of  sugar.  Boil  till, 
by  taking  some  on  a  saucer  to  try  it,  no  juice  gathers  about  it.  Put  in 
small  jars  or  glasses  same  as  you  would  jelly. 

CANNED   STRAWBERRIES 

Wash  well  before  hulling  and  weigh  and  to  each  pound  of  berries 
allow  one-quarter  pound  of  cane  sugar.  Boil  fifteen  minutes,  put  in 
pint  glass  jars  and  seal  while  hot. 

APPLE    JELLY 

Take  ripe  Bellefleur  or  any  finely  flavored  cooking  apples.  Cut 
in  quarters  and  remove  the  core.  Drop  in  water  as  you  cut  them  to 
prevent  turning  black.  Add  a  little  lemon  juice  to  the  water.  When 
all  are  cut,  drain  off  the  water,  and  put  apples  in  a  preserving  kettle 
(copper)  and  pour  over  them  a  little  water.  Let  cook  until  soft,  then 
strain  through  flannel  bag,  boil  juice  with  an  equal  weight  of  sugar 
until  it  jells.  Pour  while  hot  in  jelly  glasses. 

BLACKBERRY  JUICE 

Heat  berries  to  a  boiling  point,  mash  and  strain  through  flannel 
bag.  Add  an  equal  quantity  of  sugar  to  the  juice.  Boil  hard  for 
twenty-five  minutes,  then  pour  into  glasses. 

;.;0  CURRANT    JELLY 

Wash  and  strip  currants  from  the  stems,  and  put  them  on  to  cook. 
Mash  as  they  get  hot.  Let  them  boil  twenty-five  minutes,  turn  into 
jelly  bag  and  let  drip  without  squeezing.  Measure  juice  and  return 
it  to  kettle,  after  it  has  boiled  about  ten  minutes  add  heated  sugar, 
allowing  a  pound  of  sugar  to  a  pint  of  juice.  Cook  until  a  little  poured 
on  a  saucer,  jells.  Pour  into  moulds  and  seal  when  cold. 

BRANDIED  PEACHES 

Take  white  sound  peaches,  rub  with  a  crash  towel  to  remove  down, 
prick  with  a  needle,  drop  in  cold  water,  drain,  put  in  kettle,  cover  with 

16 


jfTHEIR  ICEJlCREAMJ1  AND  JWEEIfl 


cold  water,  add  small  piece  of  alum  the  size  of  a  hazelnut.  Place  on 
fire  and  stir  occasionally  and  as  they  float  on  top  of  the  liquid,  take  out 
and  place  them  in  a  pan  of  cold  water.  Drain  and  arrange  in  quart 
glass  jars.  Seal  and  put  away  in  a  cool  place  for  two  weeks,  then  drain 
off  brandy  into  a  kettle,  and  allow  three  pounds  of  sugar  to  each 
gallon  of  brandy.  Stir  well  to  melt  sugar.  Pour  this  over  the  peaches, 
seal  hermetically  and  put  away  in  a  cool  place. 

CRANBERRY  JELLY 

To  three  quarts  of  cranberries,  take  two  pounds  of  granulated  cane 
sugar  and  one  quart  of  water.  Cook  thoroughly  and  mash  through  a 
fine  sieve.  Return  juice  to  the  stove  and  cook  fifteen  minutes  more. 
Pour  into  individual  moulds. 

CRAB  APPLE  MARMALADE  AND  JELLY 

Take  eight  quarts  of  crab  apples  and  add  three  quarts  of  water. 
Boil  slowly  for  one  hour,  adding  water  that  evaporates.  Strain  through 
flannel  bag,  and  do  not  squeeze.  Allow  the  same  amount  of  sugar 
as  juice.  Boil  for  twenty  minutes.  Pour  into  glasses,  seal  when  cold. 
Take  remainder  of  apples,  press  through  sieve,  take  equal  parts  cane 
sugar  and  pulp,  cook  until  well  done.  Can  be  seasoned  with  lemon 
and  cinnamon. 

APRICOT  MARMALADE 

Remove  stones  and  cut  in  halves  some  firm,  ripe  apricots.  Add  a 
few  spoonfuls  of  water  and  cook  until  soft.  Strain  through  sieve  and 
add  three-fourths  of  a  pound  of  cane  sugar  to  every  pound  of  fruit. 
Crack  as  many  stones  as  desired,  and  add  the  kernels  to  the  fruit. 
Continue  to  stir  and  cook  until  it  thickens,  then  pour  immediately 
into  hot  glasses.  Cover  when  perfectly  cold.  Peaches  can  be  prepared 
the  same  way. 

BRANDIED  CHERRIES 

Select  some  fine  Queen  Annie  cherries,  cut  off  about  half  the  stems. 
Arrange  the  cherries  in  glass  jars  or  bottles  and  pour  over  them  the 
following  syrup: 

Melt  two  and  one-half  pounds  granulated  cane  sugar 
with  a  very  little  water,  being  very  careful  not  to  let  it 

17 

I 


WORLD  FAMOUS  CHER/ 


scorch.  Take  off  fire  and  add  half  a  vanilla  bean.  Then 
add  slowly  one  gallon  brandy,  when  cold  pour  over  the 
cherries.  Seal  well  and  keep  in  a  cool  place. 

PRESERVED  CHERRIES 

To  each  pound  of  stoned  cherries  allow  one  pound  of  granulated 
cane  sugar,  crack  some  of  the  stones  and  tie  the  kernels  in  a  piece  of 
gauze  to  be  removed  after  the  boiling,  add  the  sugar  to  the  cherries  and 
let  stand  three  hours  before  cooking.  Then  put  them  in  a  preserving 
kettle  and  boil  and  skim  until  the  fruit  is  clear.  Lift  the  cherries  into 
jars  and  boil  the  syrup  a  little  longer  and  pour  over  the  fruit. 

PRESERVED  GAGE  PLUMS 

Use  a  pound  of  sugar  to  each  pound  of  plums.  Have  the  fruit 
clean  and  dry  and  prick  all  over  with  a  needle  to  keep  the  skins  from 
breaking.  Melt  the  sugar  with  as  little  water  as  possible  and  when 
boiling  add  the  plums,  a  layer  at  a  time.  Boil  for  a  few  minutes,  lift 
out  with  a  skimmer,  and  place  singly  on  a  dish  to  cool.  Continue  in 
this  way  until  all  the  plums  are  done,  then  when  the  last  layer  is 
finished,  return  the  first  ones  cooked  to  the  kettle,  boil  until  trans- 
parent. This  time  take  out  and  arrange  neatly  in  glass  jars.  Continue 
until  each  layer  is  finished.  When  all  are  done,  pour  the  hot  syrup 
over  them.  Seal  up  as  usual. 

QUINCE   JELLY 

To  each  pound  of  cut  up  quinces  add  a  cup  of  water.  Put  in  a 
kettle  and  stew  until  soft.  Don't  crush,  put  them  in  a  jelly  bag  to 
drain.  Add  a  pound  of  sugar  to  each  pint  of  liquor.  Let  boil  gently 
until  sugar  is  dissolved  then  boil  more  quickly,  pour  into  glasses  and 
cover  with  paraffin  when  cold. 

PRESERVED  PEARS 

Peel,  half  and  remove  core  of  Bartlett  or  Seckle  pears,  allow 
one  pound  of  sugar  to  each  pound  of  fruit.  Put  the  sugar  on  to  cook 
with  a  few  spoonfuls  of  water.  Stick  a  clove  in  each  piece  of  fruit. 
Boil  until  thoroughly  done.  Put  the  fruit  in  glass  jars,  and  cover  with 
the  syrup  and  seal.  The  juice  and  rind  of  one  lemon  to  every  five 
pounds  of  fruit  can  be  used  instead  of  cloves  or  both  can  be  used. 

18 


THEIR  ICEJXREAMJ 


PINEAPPLE    PRESERVES 

Pare  and  slice  the  pineapples,  then  weigh  them.  To  every  pound 
of  fruit,  take  one  pound  of  cane  sugar,  put  a  layer  of  slices  in  a  stone 
jar,  sprinkle  over  with  sugar,  and  continue  until  fruit  and  sugar  are 
used  up.  Let  stand  over  night;  take  the  apples  out  of  the  syrup, 
cook  the  syrup  till  it  thickens,  add  the  pineapples  and  boil  fifteen 
minutes.  Lift  out  the  fruit  from  the  syrup  and  let  it -cool,  then  put 
in  jars  and  pour  the  syrup  over.  A  very  little  ginger  root  boiled  in  the 
syrup  improves  it. 

CANNED  PEARS,  PEACHES  OR  PLUMS 

Twelve  pounds  of  fruit  and  three  pounds  of  sugar  will  fill  six 
quart  jars. 

CITRON    PRESERVES 

Select  sound  fruit,  pare  it,  divide  into  quarters,  take  out  all  seeds, 
and  cut  up  in  small  pieces.  Weigh  it,  to  every  pound  of  fruit,  allow 
one-half  pound  of  granulated  cane  sugar.  Put  the  citron  to  cook  until 
quite  clear,  drain  through  a  colander,  throw  away  the  water  it  was 
cooked  in;  then  put  on  the  weighed  sugar  with  a  few  spoonfuls  of 
water  to  start  it  boiling.  Let  it  boil  until  very  clear,  and  before  putting 
in  the  citron  again,  add  to  the  syrup  two  large  lemons  sliced,  and  a 
small  piece  of  ginger  root;  then  add  the  citron  and  let  all  cook  together 
about  fifteen  minutes.  Fill  the  jars  with  citron,  and  pour  over  the  hot 
syrup  and  seal  up. 

WATER    MELON    PRESERVES 

Select  one  with  a  thick  rind,  cut  in  any  shape  desired,  lay  it  in 
strong  salt  water  for  two  or  three  days,  then  soak  in  clear  water 
twenty-four  hours,  changing  the  water  frequently;  then  put  them  in 
alum  water  for  two  hours  to  harden  them.  To  every  pound  of  fruit, 
use  one  pound  of  sugar.  Make  a  syrup  of  the  sugar  and  a  few  pieces 
of  ginger  root,  and  one  lemon  sliced  thin.  Take  out  the  lemon  and 
ginger  after  boiling  a  few  minutes.  Add  the  melon,  boil  until  trans- 
parent. Lift  carefully  and  place  in  glass  jars,  pouring  the  syrup  over  it. 

19 


W  WORLD  FAMOUS  CHER/1 


SWEET  PICKLED  PEACHES 

Take  clingstone  peaches  and  peel  or  rub  the  down  off  with  a 
coarse  crash  towel.  For  eight  pounds  of  fruit  take  four  pounds  of 
sugar,  one  quart  of  vinegar,  one  ounce  stick  cinnamon,  and  one  ounce 
whole  cloves.  Boil  sugar  and  vinegar  with  the  cinnamon  for  two 
minutes;  then  put  in  the  fruit  a  few  at  a  time  with  one  or  two  cloves 
stuck  in  each.  When  done,  take  out  and  place  in  jars  and  put  in  others 
to  cook,  until  they  have  all  been  cooked.  Reduce  the  syrup  to  one-half 
the  original  quantity  and  pour  over  the  fruit;  seal  hot.  This  recipe 
can  be  used  for  plums  and  pears. 

CANNED  APPLES  AND  QUINCES 

Pare  and  cut  equal  quantities  of  apples  and  quinces.  First  cook 
the  quinces  in  sufficient  water  to  cover  them,  till  they  are  tender. 
Take  them  out  and  cook  the  apples  in  the  same  water.  Put  in  a  vessel 
a  layer  of  quinces,  then  a  layer  of  apples  till  all  are  used.  Pour  over 
them  a  syrup  made  of  a  half  a  pound  of  sugar  to  a  pound  of  fruit  and 
let  stand  over  night.  The  next  day  boil  for  five  minutes  and  seal  in 
jars. 

CANNED    PEACHES 

Pare  the  peaches,  cut  in  half  and  lay  in  cold  water  till  ready. 
Put  on  the  stove  a  pound  of  sugar  with  three  pints  of  water.  Let 
boil  to  a  syrup.  Set  the  jars  in  a  cloth  in  hot  water.  Fill  the  jars  with 
the  cold  peaches,  putting  a  generous  layer  of  sugar  between  the  peaches; 
when  the  jar  is  full  of  peaches,  fill  up  with  the  hot  syrup  and  seal 
immediately. 

CANNED    PEARS 

Ten  pounds  of  peeled,  halved  and  cored  pears,  five  pounds  of 
granulated  sugar,  one  sliced  lemon,  one  teaspoonful  ground  cinnamon, 
a  little  grated  nutmeg,  a  small  piece  of  ginger  root.  Put  the  cinnamon 
and  nutmeg  loosely  in  a  piece  of  gauze.  Cook  all  together  till  the 
pears  turn  pink,  then  put  in  jars  and  seal  hot. 

TOMATO   PRESERVES 

Scald  and  peel  carefully  small  pear-shaped  tomatoes,  half  ripe, 
prick  them  with  a  needle  to  prevent  them  from  bursting,  and  put  their 
weight  in  sugar  over  them.  Let  them  lie  over  night;  then  pour  off  the 

20 


THEIR  ICEJ^CREAMJ  AND  JWEJU 


liquid  into  a  preserving  kettle,  and  boil  until  it  is  a[thick  syrup.  Clarify 
it  with  the  white  of  an  egg;  add  the  tomatoes  and  boil  until  trans- 
parent. A  small  piece  of  ginger  root  or  one  lemon  to  a  pound  of  fruit 
sliced  very  thin  and  cooked  in  the  syrup  improves  it. 

APPLE  BUTTER 

Three  gallons  of  cooked  apples  and  one  quart  of  cider,  five  pounds 
brown  sugar,  several  sticks  cinnamon,  boil  down  to  about  two  gallons. 

CALIFORNIA    MARMALADE 

One  grape  fruit,  one  orange,  two  lemons.  Shave  very  thin, 
discard  seeds  only.  Pack  lightly  into  an  earthen  vessel  and  add 
enough  water  to  just  cover  and  let  stand  over  night  or  twenty-four 
hours;  then  bring  to  a  boil  and  let  simmer  for  fifteen  minutes;  return 
to  vessel  and  let  stand  for  another  twenty-four  hours.  Next  day, 
measure  and  add  equal  quantities  of  sugar  to  fruit,  return  to  stove  and 
boil  until  it  jells.  Put  up  in  jelly  glasses. 

GOOSEBERRY   JAM 

Weigh  half  ripe  gooseberries  and  to  eight  pounds  of  fruit  add  one 
teacupful  water.  Boil  until  soft,  add  eight  pounds  of  heated  sugar  and 
continue  boiling  until  clear. 

GRAPE  JELLY 

To  every  eight  pounds  of  fruit,  take  one  cup  of  water,  bring  to  a 
boil  and  crush,  strain  through  a  jelly  bag.  Measure  the  juice,  measure 
and  set  aside  an  equal  quantity  of  granulated  cane  sugar;  then  boil 
the  juice  half  an  hour.  Add  the  sugar  heated  and  let  boil  about  ten 
minutes  longer. 

SPICED   VINEGAR   FOR   PICKLES 

One  gallon  cider  vinegar. 

One  pound  brown  sugar. 

Two  tablespoonfuls  each  of  mustard  seed,  celery  seed  and  salt. 

One  tablespoonful  each  of  tumeric  powder,  black  pepper  and  mace. 

Two  nutmegs  grated. 

Three  onions. 

One  handful  grated  horseradish. 

21 


WORLD  FAMOUS  CHERT 


SPICED  CHERRIES 

Nine  pounds  of  fruit. 
,  -  Four  pounds  of  sugar. 

One  pint  malt  or  cider  vinegar. 

One-half  ounce  cinnamon  bark. 

One-half  ounce  whole  cloves. 

Make  a  syrup  of  the  ingredients  and  let  boil  for  a  few  minutes 
before  putting  in  the  fruit.  Cook  the  fruit  until  the  skins  break; 
then  take  out  the  fruit  and  boil  down  until  thick  and  pour  over  the 
fruit  hot. 

SPICED  SWEET  APPLES 

Take  equal  parts  of  sugar  and  vinegar,  add  a  dozen  cloves  and  a 
stick  of  cinnamon  bark;  when  boiling  add  sweet  apples  and  cook  until 
apples  are  tender. 

SPICED    TOMATOES 

Take  red  and  yellow  pear-shaped  tomatoes,  prick  with  a  needle  to 
prevent  bursting,  sprinkle  with  salt,  let  stand  over  night.  Pack 
neatly  in  glass  jars,  and  cover  with  the  following  spiced  vinegar: 

One  pint  of  cider  or  malt  vinegar,  one  tablespoonful  sugar  and  one 
tablespoonful  of  each  of  the  following:  cinnamon,  cloves,  allspice, 
black  pepper.  The  spices  should  be  ground.  Bring  to  boiling  point  and 
pour  over  tomatoes.  Seal  up  when  cold. 

PICKLED   ARTICHOKES 

Select  small  tender  artichokes,  trim  bottoms,  remove  the  hardest 
leaves;  let  stand  in  alum  water  until  ready  to  use.  When  all  are  ready 
bring  to  boiling  point  and  let  cool  slowly.  When  cold,  arrange  in  glass 
jars  and  pour  over  them  a  liquid  made  as  follows:  To  every  gallon  of 
vinegar  take  one  teacup  sugar,  one  cup  salt,  teaspoonful  alum,  one- 
quarter  ounce  cloves  and  black  pepper.  Bring  to  boiling  point  and 
seal  while  hot. 

PICKLED  ONIONS 

Select  very  small  white  onions.  Peel  and  boil  them  in  equal 
portions  of  sweet  milk  and  water  for  ten  minutes.  Drain  well  out  in 
glass  jars  and  pour  scalding  spiced  vinegar  over  immediately.  Use 
no  allspice  as  it  would  darken  them,  and  no  sugar. 

22 


PICKLES 

Take  one  hundred  green  cucumbers  about  two  inches  long  or  less; 
peel  as  many  small  white  onions  as  desired;  wash  all  and  put  into  a 
stone  jar,  sprinkle  plenty  of  table  salt  over  them  and  toss  about  with 
the  hands.  Let  stand  twenty-four  hours,  drain  off  liquor,  place  pickles 
and  onions  in  glass  jars  and  cover  with  hot  spiced  vinegar,  no  sugar. 
Seal  hot.  A  small  red  pepper  added  to  each  jar  improves  them. 

GREEN    TOMATO    PICKLE 

One  peck  of  green  tomatoes,  one  dozen  large  onions  sliced  very 
thin.  Put  in  separate  jars,  sprinkle  salt  between  the  tomatoes  and  let 
stand  a  few  hours.  Pour  boiling  water  over  onions  and  let  stand.  Then 
squeeze  them  both  out  and  arrange  them  in  stone  jars  in  alternate 
layers,  sprinkling  through  them  celery  seed  and  mustard  seed.  Pour 
over  this  a  quart  of  vinegar  and  a  pint  of  sugar  brought  to  a  boil. 
It  is  ready  for  use  when  cold. 

RIPE  CUCUMBER  SWEET  PICKLE 

Pare  twelve  large  cucumbers  and  take  out  the  pulp.  Cut  them  in 
strips,  take  two  pounds  of  sugar  and  one  pint  of  vinegar,  one-half 
ounce  cinnamon  and  cloves.  Boil  together  and  skim.  Then  put  in  the 
cucumbers  and  let  cook  until  tender.  Take  out,  let  liquor  reduce  and 
pour  over  the  cucumbers  and  cover  lightly. 

NASTURTIONS 

Take  those  that  are  small  and  green.  Put  them  in  salt  and  water, 
changing  it  twice  in  the  course  of  a  week.  When  you  have  done 
collecting  them,  turn  off  brine  and  cover  with  scalding  vinegar  with  a 
little  alum  in  it.  Use  in  salads. 

SWEET    GRAPE    JUICE 

Take  twenty  pounds  of  Concord  grapes,  add  three  quarts  of  water, 
crushing  the  grapes  in  the  water,  and  put  them  in  a  porcelain  kettle. 
Stir  them  well  until  they  reach  boiling  point,  and  let  simmer  fifteen 
or  twenty  minutes;  then  strain  through  a  cloth  and  add  three  pounds 
of  white  sugar.  When  the  sugar  is  dissolved,  strain  again  through  a 

23 


WORLD  FAMOU/ CHERT  "7 


cloth.  Heat  it  to  boiling  point  again.  Pour  it  into  pint  or  quart 
bottles  and  seal  instantly.  Have  the  bottles  hot  and  use  only  new 
corks.  Dip  the  necks  with  corks  in,  into  the  hot  sealing  wax. 

PRESERVED  VIOLETS 

One  pound  of  large  full  bloom  violets.  Cut  off  stems.  Boil  one 
and  a  half  pounds  of  granulated  sugar  until  a  little  dropped  in  cold 
water  makes  a  soft  ball.  Throw  in  the  violets,  remove  the  pan  from 
fire  for  a  moment,  stir  gently,  return  pan  to  the  fire  and  boil  up  once, 
change  immediately  to  another  vessel.  Let  stand  over  night,  next 
day  drain  them  through  a  sieve,  pour  syrup  back  into  a  copper  pan, 
add  a  cupful  more  of  sugar,  and  cook  again  until  it  hardens  in  water. 
Put  in  the  violets  and  change  once  more  to  the  vessel  and  leave  again 
over  night.  After  this,  drain  off  again,  pour  this  syrup  back  into  the 
pan,  boil  it  for  a  few  minutes  and  add  the  violets,  removing  the  pan 
at  once  from  the  fire.  Stir  lightly  until  it  begins  to  crystallize,  then 
pour  the  whole  on  sheets  of  paper,  shake  and  separate  the  flowers 
carefully  with  the  hands,  and  when  dry,  pick  them  from  the  sugar; 
arrange  on  a  grating  and  leave  to  get  cold. 

CANNED  MINCE  MEAT 

Three  pounds  of  boiled  beef,  one  pound  of  beef  suet,  three  pounds 
of  brown  sugar,  one-half  peck  apples,  two  pounds  raisins,  one  pound 
currants,  one  pound  citron,  one  nutmeg,  grated,  one  tablespoonful 
mace,  powdered,  allspice  and  cinnamon  to  suit  the  taste.  Chop  the 
meat,  suet  and  apples  fine,  then  put  them  together  with  the  seasoning. 
Slice  the  citron  fine.  Pour  on  enough  boiled  cider  to  make  a  thick 
batter  of  it.  Heat  it  thoroughly  and  put  into  one  quart  glass  jars. 
Seal  while  hot,  and  put  away  in  a  cool,  dark  place. 

TO  CAN  PUMPKIN  OR  SQUASH 

Cut  squash  or  pumpkin  in  little  squares,  peel  and  put  on  to  cook 
until  soft.  No  seasoning.  Mash  through  a  fruit  press,  have  ready 
one  quart  glass  jars,  hot.  Fill  them  with  the  squash  or  pumpkin,  seal 
tight,  and  keep  in  a  cool  dark  place. 

TO  PRESERVE  LIMES 

Remove  the  cores  from  the  limes  (a  small  tin  tube  comes  for  this 
purpose),  cover  with  salted  water,  a  large  handful  of  salt  to  a  gallon  of 
water.  Let  soak  for  four  or  five  hours.  Drain  off  the  salt  water, 

24 


throw  the  limes  into  boiling  water.    As  soon  as  soft,  take  them  out  one 
by  one,  drop  them  into  cold  water.    Change  this  water  several  times. 

To  turn  them  green  again,  put  two  gallons  of  water  in  an  upturned 
copper  pan.  Add  two  large  handfuls  of  cooking  salt,  one  cup  of 
vinegar  and  several  handfuls  of  fresh  spinach.  Stand  this  kettle  on  the 
fire  and  let  boil  for  a  few  minutes,  drain  the  limes  and  throw  into  the 
boiling  kettle,  boil  up  several  times.  Take  the  basin  from  the  fire. 
Let  stand  until  cold,  when  they  will  have  resumed  their  natural  color; 
drain  off  the  liquid  and  let  the  limes  soak  in  fresh  water  for  about 
fourteen  hours,  changing  the  water  frequently.  Prepare  a  fifteen  degree 
syrup.  When  boiling,  drain  the  limes  and  throw  them  into  this,  boil 
up  and  then  put  in  a  vessel  and  leave  for  twelve  hours.  The  following 
day,  pour  off  the  syrup  and  boil  it  to  sixteen  degrees  and  pour  it  once 
more  over  the  limes,  leaving  it  for  twelve  hours;  drain  the  syrup  again, 
boil  until  it  reaches  twenty  degrees.  Pour  it  over  the  limes  and  leave 
for  twelve  hours  longer,  repeating  this  process  every  twelve  hours  until 
the  syrup  reaches  thirty-two  degrees;  then  pour  it  back  into  the  kettle. 
When  boiling,  throw  in  the  limes  and  boil  for  two  minutes;  put  into 
small  stone  jars,  and  when  cool,  seal  hermetically. 

JELLIED    CHERRIES 

To  three  pounds  of  stoned  sour  cherries,  take  one  pound  of  currant 
juice,  and  a  handful  of  crushed  kernels,  tied  up  in  a  gauze  bag,  so 
they  can  be  removed  when  the  fruit  is  cooked.  Put  the  cherries  in  a 
copper  pan  on  a  slow  fire  and  reduce  to  about  half,  then  add  three 
pounds  of  granulated  cane  sugar  and  the  pound  of  currant  juice  in  which 
the  kernels  have  been  steeped.  Continue  to  boil  steadily  until  a 
little  tried  on  a  saucer  will  not  spread.  Now  add  half  a  gill  of  kirsch 
wasser  (cherry  brandy),  put  at  once  into  jelly  glasses.  Place  in  a 
cool  place,  and  when  cold,  cover  with  paraffin  and  put  on  the  tin 
covers. 

BLACKBERRY   CORDIAL   FOR   MEDICINAL   PURPOSES 

Heat  and  strain  ripe  blackberries  and  to  one  pint  of  juice  add  one 
pound  of  granulated  sugar,  one-fourth  ounce  of  powdered  cinnamon, 
one-fourth  ounce  of  mace,  one  teaspoonful  of  cloves.  Boil  all  together 
for  twenty  minutes,  strain  the  liquid  and  to  each  pint,  add  a  gill  of 
French  brandy.  Put  away  in  small  bottles. 

25 


WORLD  FAMOUS  CHERT  *i 


CANDIED  LEMON  OR  ORANGE  PEEL 
Take  a  sufficient  quantity  of  lemon  or  orange  peels.  Put  on  the 
fire  with  enough  water  to  cover.  Boil  until  soft  to  the  touch,  and  throw 
into  cold  water;  leave  to  soak  for  twenty-four  hours,  changing  the 
water  often.  Drain,  put  into  a  stone  jar,  cover  with  a  fifteen  degree 
syrup,  boiling.  Let  stand  twelve  hours,  drain  off  the  syrup  boil  it  up 
to  eighteen  degrees,  then  pour  it  again  over  the  peels,  leaving  them 
to  steep  for  twelve  hours.  Repeat  this  operation  six  or  seven  times, 
gradually  increasing  the  strength  of  the  syrup  until  it  reaches  thirty- 
two  degrees.  The  last  time  prepare  a  fresh  thirty-two  degree  syrup. 
Drain  the  fruits  from  the  syrup  they  are  in  and  add  them  to  the  fresh 
boiling  syrup — boil  up  once.  Remove  from  fire,  lay  them  in  stone 
jars  or  pots,  covered  with  the  syrup  and  seal  when  cold. 

FIG  JAM 

Take  large  firm  figs,  remove  hard  stems,  cut  in  quarters.  For  each 
pound  of  figs  take  half  a  pound  of  sugar,  dissolved  in  a  little  water. 
Boil  this  up  once  or  twice,  then  add  the  figs  and  boil  steadily  until  the 
marmalade  coats  the  spoon  and  drops  from  it  in  beads;  then  pour  into 
hot  jelly  glasses. 

VANILLA  BRANDY 

Cut  up  vanilla  beans  very  fine,  pound  in  a  mortar  with  a  pestle, 
put  in  bottles  and  cover  with  strong  brandy.  This  is  much  better 
than  ordinary  vanilla. 

ORANGE  OR  LEMON  BRANDY   FOR  FLAVORING 

Take,  the  very  thin  yellow  outside  of  oranges  or  lemons,  the 
white  is  not  good.  Brush  with  a  little  granulated  sugar.  Put  in  a 
bottle  and  cover  with  strong  brandy.  In  this  same  way  can  be  pre- 
pared and  kept  for  use  the  kernels  of  cherries,  also  plum,  apricot  and 
peach  stones,  pounding  them  slightly  before  putting  them  in  the 
brandy. 

GLACED    FRUITS 

Be  very  particular  in  selecting  the  fruit.  Cherries  should  be 
large  and  not  quite  ripe,  firm  and  without  blemishes,  stones  removed. 
Apricots  medium  sized  and  firm,  remove  stones  without  making  too 

26 


THEIR  ICEJI.CREAMJIANDJIWEETI/ 


large  an  opening  and  should  be  almost  green.  Peaches  should  be  the 
same  as  apricots,  pears  should  be  peeled,  leaving  stems,  and  figs  must 
be  green.  Strawberries  must  be  very  green,  but  full  grown.  Wash  and 
dry  well,  leaving  the  stems  in.  Nectarines  should  be  green  and  stones 
removed.  Any  hard  green  plums  may  be  used,  but  leave  their  stones 
in.  To  candy  pineapple,  cut  in  thick  slices,  removing  core  and  any 
brown  outside  spots.  All  fruits  must  be  first  washed  and  thoroughly 
dried  before  being  prepared.  It  is  well  to  make  a  new  syrup  for  each 
kind  of  fruit.  To  make  the  syrup  take  two  pounds  granulated  cane 
sugar  and  two  gills  of  water  and  boil  together  for  eight  minutes. 
Have  the  fruit  handy  on  a  platter  and  lay  each  piece  into  the  syrup. 
Do  not  pour  into  syrup  or  allow  syrup  to  stop  boiling.  Wait  a  few 
seconds  between  each  piece  so  the  syrup  can  boil  up  well  over  the 
fruit.  Then  remove  piece  by  piece  in  the  order  placed  in  kettle.  Do 
not  under  any  circumstances  use  a  fork  either  for  lifting  or  to  test 
fruit.  A  silver  spoon  or  an  aluminum  skimmer  should  always  be  used. 
Place  the  fruit  on  a  thick  piece  of  wax  paper.  Put  in  a  cool  place. 
The  next  day,  repeat  this  process,  adding  the  fruit  as  before.  Allow 
to  boil  hard  for  a  minute  and  remove  as  before.  It  takes  about  eight 
days  for  the  fruit  to  absorb  enough  sugar  and  not  to  get  mushy.  That 
is  why  it  is  not  allowed  to  cook  for  a  continuous  length  of  time.  When 
finished,  line  a  broad,  shallow  stone  jar  with  waxed  paper.  Lay  in 
piece  by  piece,  not  allowing  them  to  touch  each  other.  Put  waxed 
paper  between  the  layers  and  cover  closely. 

BAKED  PEARS  FOR  CANNING 

Wash  as  many  ripe,  firm,  unspecked  pears  as  will  fill  a  baking 
pan.  Pour  boiling  water  over  to  almost  fill  the  pan.  Sweeten  as  though 
for  immediate  use.  While  the  pears  are  baking,  baste  frequently 
and  turn  over  and  around  to  brown  lightly,  and  evenly.  Add  a  few 
cloves  and  a  little  stick  cinnamon.  Have  glass  jars  as  hot  as  for 
canning  and  when  the  pears  are  very  tender,  almost  candied,  pack 
in  the  jars;  have  juice  cover  the  fruit.  Seal  while  hot.  Should  the 
water  evaporate  very  much,  add  more,  little  by  little,  until  the 
syrup  is  enough  to  cover  the  pears  when  in  the  jars. 
RASPBERRY  JUICE 

Mash  clean  ripe  berries  to  a  pulp,  let  stand  overnight.     Next 
morning  strain  through  a  jelly  bag  and  to  each  pint  of  juice,  add  one 

27 


CHEFJT 


cupful  of  granulated  cane  sugar.  Boil  three  minutes  and  seal  her- 
metically in  bottles,  while  hot.  This  recipe  will  answer  for  any  berries 
or  fruit.  A  good  substitute  for  brandy  or  wine  for  puddings  and 
sauces,  also  makes  a  delicious  drink  when  added  to  a  glass  of  ice  water. 

BOILED    CIDER 

To  be  used  in  Mince  Pies,  fruit  cakes,  etc.,  about  a  gill  to  a  quart 
of  mince  meat  or  cake  dough.  Five  quarts  of  sweet  cider  newly  made 
and  before  fermentation  has  set  in.  place  on  the  fire  in  a  granite  kettle. 
Boil  slowly  until  reduced  to  one  quart.  Seal  while  hot. 


28 


THEIR  ICECREAM.?  ANDREW1 


VICTOR   HIRTZLLR 

CHEF  DE  CUISINE 

HOTEL 
ST.  FRANCIS 

San  Francisco,  Cal. 

Mr.  Hirtzler  was 
born  in  Strasbourg, 
Alsace,  Germany,  and 
learned  his  profession 
under  Emile  Feypell 
in  Strasbourg  who  is 
considered  ore  of  the 
finest  Chefs  in  France. 
Mr.  Hirtzler  has  been 
in  the  best  hotels  in 
France  and  Germany. 
Coming  to  the  United 
States  he  started  in  at 
the  Old  Brunswick  in 
New  York  City,  and 
then  at  the  Wrldorf 
Astoria, New  York  City , 
then  at  Sherry 's  famous 
Cafe,  New  York  City. 
He  came  to  San  Fran- 
cisco to  open  the  Hotel 
St.  Francis  in  1904. 


MACEDOINE     WATER     ICE 

Two  pounds  of  sugar,  three  quarts  of  water, 
six  lemons.  Dissolve  the  sugar  in  the  witer,  then 
add  the  grated  yellow  rind  of  two-thirds,  the 
juice  of  six  lemons,  strain  and  freeze.  When 
frozen  add  one  quart  of  different  kinds  of  fruits, 
such  as  small  grapes,  stoned  cherries,  apricots, 
strawberries  and  pineapple  cut  small.  The 
fruits  should  be  soaked  in  a  strong  kirsch  syrup 
before  using,  which  will  prevent  them  from 
freezing  too  solid. 

NORMANDY  W^ATER  ICE 
Two  pounds  of  sugar,  three  quarts  of  water, 
six  lemons.  Dissolve  the  sugar  in  the  water,  and 
then  add  the  grated  yellow  rind  of  two  lemons 
and  the  juice  of  the  lemons  and  one  quart  of 
crab  apple  pulp  and  one  gill  of  cognac.  Freeze. 

SORBET  A  EAU  DE  VIE  DE  DANTZIG 

One  pound  of  sugar,  three  pints  of  water, 
two  lemons  and  one  orange  juice,  two  whites  of 
eggs  beaten  with  one  gill  of  maraschino;  freeze 
and  serve  in  Sorbet  glasses  with  Eau  de  Vie  de 
Dantzig  on  top.  Put  the  Eau  de  Vie  de  Dantzig 
at  last  moment  so  that  the  silver  leaves  will  show. 


SORBET    PARLERMENTAIN 

Two  pounds  of  sugar,  two  quarts  of  water, 
six  oranges,  two  lemons,  dissolve  the  sugar 
with  the  water,  infuse  the  grated  rind  of  one  orange  and  also  the 
juice  of  the  oranges  and  lemon,  two  yolks  of  eggs  and  two  whites  of 
eggs  beaten  with  a  small  glass  of  curacao.  Freeze  and  serve. 

VICTORIA   PUNCH 

Two  pounds  of  sugar,  two  quarts  of  water  and  the  juice  of  six 
oranges  mixed  altogether,  and  then  add  a  small  glass  of  rum,  small 

29 


P  WORLD  FAMCW  CHER/ 


glass  of  Kirsch  and  a  glass  of  Sautern.     Freeze,  and  add  the  meringue 

of  three  whites  of  eggs  and  one-half  pound  of  sugar.     Serve  in  glasses. 

BURGUNDY   PUNCH 

Two  pounds  of  sugar,  two  quarts  of  water,  rind  of  one  and  juice  of 
six  lemons  and  one  piece  of  cinnamon  stick.    Let  it  stand  for  about  two 
hours.     Freeze  and  after  being  frozen  add  one  pint  of  claret  and  a 
small  glass  of  cognac  and  a  drop  of  red  coloring. 
CARAMEL   ICE    CREAM 

Boil  one  and  one-half  pounds  of  sugar  with  one  pint  water  until 
little  brown,  stir  two  quarts  of  milk  into  the  sugar  and  let  boil  until 
dissolved.  Meanwhile  mix  one  pint  of  milk  with  eight  yolks  of  eggs 
and  add  the  boiling  milk  stirring  gradually  until  well  mixed.  Remove 
from  fire,  add  one  quart  of  cream  and  freeze. 

BANANA    ICE    CREAM 

One  gallon  of  milk,  twenty  yolks  and  ten  whole  eggs,  two  pounds 
of  sugar,  mix  the  yolks  of  eggs  with  sugar  and  then  boil  the  milk  and 
pour  it  over  the  eggs;    mix  and  cook  until  a  little  creamy,  add  the 
pulp  of  one  dozen  bananas  and  a  few  drops  of  banana  extract. 
FRESH  RASPBERRY  PUNCH 

One  pint  of  raspberry  juice,  fresh. 

One  pint  of  water. 

One  pound  sugar  and  juice  of  two  lemons. 

Freeze  and  before  serving,  add  four  whites  of  eggs  well  beaten. 
BISCUIT   GLACE   ST.    FRANCIS 

Four  yolks  of  eggs,  two  ounces  sugar, 

One-fourth  vanilla  beans  or  essence, 

One  pint  whipped  cream. 

Mix  the  sugar  with  the  yolks  and  vanilla  and  cook  for  a  few 
minutes,  moving  all  the  time  with  a  whip.  Take  off  the  stove  and 
beat  until  cold,  then  add  the  whipped  cream.  Fill  up  some  fancy 
paper  boxes  and  freeze.  When  frozen,  decorate  the  top  with  strawberry 
and  pistache  ice  cream  and  serve. 


30 


THEIR  ICECREAM J^ 


STRAWBERRY    MOUSSE 

Whip  one  pint  of  heavy  cream  to  a  froth. 
Add  two  and  a  half  ounces  of  powdered  sugar. 
Dissolve  three-quarters  of  an  ounce  of  gelatine 
in  a  little  warm  water  and  strain  it  to  the  cream, 
beating  the  same  rapidly.  Then  add  one-quarter 
pint  crushed  strawberries.  Fill  in  moulds  and 
set  in  shaved  ice  with  salt  until  it  commences  to 
freeze.  Then  dip  the  mould  in  warm  water  and 
remove  the  contents  on  a  cold  dish.  Decorate 
with  whipped  cream  and  fresh  strawberries. 


CHAS.  A.  FREY 

CHEF 

HOTEL 

ALEXANDRIA 
Los  Angeles,  Cal. 
Mr.  Frey  was  first  at 
the  Hotel  von  Konig 
von  England  in  Mun- 
ster;  later  at  the  Dom 
Hotel,  Cologne;  Con- 
tinental Hotel,  Paris; 
with  the  North  German 
Lloyd  and  Hamburg- 
American  Steamship 
Lines  and  Hotel  Belle- 
vue-Stratford,  Philadel- 
phia. 


ICED   TEA 

Place  one  ounce  of  selected  tea  in  a  teapot, 
large  enough  to  hold  four  glasses  of  iced  tea. 
Fill  full  of  boiling  water,  let  stand  for  a  second,  or, 
if  desired  very  strong,  a  little  longer.  Strain  in  an 
earthen  jar,  placed  in  ice  and  let  get  cold.  Then 
pour  in  glasses  and  serve  with  pieces  of  ice  and 
fine  granulated  sugar  and  slices  of  lemon. 

ICE  CREAM  AND  ICES 
NOTICE:    In  making  ice  cream  and  water 
ices  all  sugar  which  is  used  for  the  same  should  be 

boiled  into  a  syrup  and  used  accordingly,  scaled  by  a  special  sugar  sealer 
in  degrees.  The  following  recipes  are  scaled  with  a  Beaume  sugar 
scale  wherever  it  is  possible. 

CAFE    PARFAIT   ALEXANDRIA 

Make  a  very  strong  coffee  and  pour  over  one  pound  of  cube  sugar. 
Dissolve  the  same  over  a  slow  fire  but  do  not  let  it  boil  until  it  reaches 
twenty-eight  degrees. 

Beat  eight  yolks  of  eggs  in  a  kettle  which  is  placed  in  a  hot  water 
bath,  then  add  the  above  coffee  syrup  little  by  little.  Remove  the 
kettle  with  its  contents  out  of  the  hot  water  in  shaved  ice.  Keep  on 
beating  same  until  very  cold,  then  add  one  pint  of  whipped  cream,  mix 
well,  then  place  the  same  in  cold  parfait  glasses  and  place  in  freezer 
until  frozen  solid,  serving  in  same  glasses. 


31 


WORLD  FAMOUS  CHER/1 


ICE   CREAM    YOKOHOMA 

Work  one  pound  of  almond  paste  with  one  pint  of  milk  and  pass 
through  a  fine  sieve.  Then  beat  in  a  kettle  twelve  ounces  of  sugar  with 
nine  yolks  of  eggs,  then  add  one  quart  of  boiling  cream,  one-fourth 
vanilla  bean  and  one  tablespoonful  of  tea  leaves.  Mix  the  same  well 
on  a  slow  fire  and  just  before  it  starts  to  boil  remove  the  same  from 
fire  and  add  the  above  described  almond  milk.  Then  strain  the  whole 
through  a  tamy  (heavy  cheese  cloth),  let  get  cold  and  freeze  in  a  freezer. 
When  frozen  serve  in  special  out  of  pulled  sugar  prepared  butterfly 
designs. 

CHOCOLATE    MOUSSE    ANNA    HELD 

Melt  one-half  pound  chocolate  in  one  pint  of  hot  water,  one-half 
vanilla  bean;  let  boil  a  minute,  add  one  pint  of  syrup,  at  twenty-eight 
degrees  and  strain  the  same,  place  in  ice  and  let  get  very  cold. 

Beat  in  a  kettle,  one  quart  of  whipping  cream,  add  the  above 
dissolved  chocolate  and  mix  the  same.  Then  place  the  same  in  moulds 
and  freeze.  When  frozen  serve  in  special  made  out  of  red  pulled  sugar 
prepared  rose  designs  and  decorate  on  top  with  whipped  cream  and 
fresh  strawberries. 

ICE    CREAM    AL'IMPERATRICE 

Boil  two  ounces  of  rice  in  water  for  five  minutes,  then  remove  the 
water  and  add  one  and  a  half  pints  of  milk,  one-half  vanilla  bean  and 
boil  very  well.  Then  pass  through  a  fine  sieve  and  set  on  ice  to  cool. 

Beat  in  a  kettle,  six  yolks  of  eggs  with  one-half  pound  of  sugar, 
add  a  quart  of  boiling  cream  and  let  come  to  boil,  but  not  boiling,  then 
add  the  above  described  mixture  and  let  get  cold.  Then  freeze  in  a 
freezer.  When  frozen  mix  in  some  maraschino  soaked  candied  fruit 
which  is  cut  in  dice  such  as  pineapple  and  cherries. 

ORANGE  ICE  COVINA 

Grate  the  rind  of  two  dozen  oranges  carefully.  Add  four  pounds 
of  granulated  sugar,  let  stand  for  one  hour,  then  add  one  gallon  of 
water  and  the  juice  of  the  grated  oranges.  Let  stand  until  all  sugar 
is  dissolved,  then  strain  and  add  two  whites  of  egg  and  freeze.  When 
frozen  cut  a  thin  layer  of  pound  cake  round,  place  on  these  thin  sliced 
oranges  and  on  top  of  these  place  the  orange  ice  in  shape  of  a  pyramid- 

32 


THEIR  ICEJXREAMJ1  AND  LfWEETJ1 


BAVAROIS  OF  APRICOTS 

Dissolve  one  and  one-fourth  ounces  of  good  gelatine  in  one  pint  of 
lukewarm  water.  Add  one-half  pound  sugar.  Let  stand  for  ten 
minutes  and  strain.  Then  add  one  pint  of  apricot  pulp  made  of  fresh 
apricots  by  removing  skin  and  pits  and  passed  through  a  fine  sieve 
Add  two  ounces  Kirschwasser. 

Beat  in  a  kettle  one  pint  of  whipping  cream.  When  stiff  mix 
with  the  above  and  place  in  moulds,  then  set  in  refrigerator  until  firm. 
Then  remove  the  mould  by  dipping  in  warm  water.  Place  the  Bavarois 
on  a  special  cold  dish  and  garnish  with  whipped  cream  and  brandied 
apricots. 


CHARLES 
PIER   GIORGI 

CHEF  DE  CUISINE 

HOTEL  ALCAZAR 

St.  Augustine,  Fla. 
Prior  to  coming  to 
the  Hotel  Alcazar,  Mr. 
Giorgi  was  at  the  Hote  1 
Walton  arid  the  Gilsey 
House,  New  York  City ; 
the  Bay  Shore  House  at 
City  Island,  N.Y.;  the 
Hollywood  Hotel  at 
West  End,  N.J.,  and 
at  the  Hotel  Kittatinny 
at  Delaware  Water  Gap 
Pa. 


SHERBET   A'    LA'DUSE 

Boil  one  quart  of  water  with  one  pound 
granulated  sugar  for  twenty  minutes.  Cool, 
add  the  juice  of  six  lemons,  three  oranges  and 
whites  of  six  eggs.  Mix  thoroughly  and  strain 
through  a  cheese  cloth  and  freeze.  After  freezing 
add  one  pony  of  anisette,  one  pony  maraschino 
and  one  pony  of  sloe  gin.  Mix  thoroughly.  Set 
aside  for  one  hour.  Serve  with  whipped  cream. 

BOMBE   TRIUNWIR 

Prepare  four  ounces  of  marrons,  glace  and 
four  ounces  of  Moutarde  De  Cremona.  Chop 
very  fine.  Work  into  a  still  paste  with  a  little 
kummel.  Line  four  bombe  molds  with  water 
ice.  Place  in  center  of  the  ice  cream  one  spoonful 
of  the  paste.  Cover  tight  with  ice  cream  and 
close  the  mold  very  tight,  pack  in  ice  and  salt 
for  two  hours.  When  ready  to  serve,  dip  into  hot 
water,  remove  the  mould  and  serve  on  a  lace  doily. 


33 


WORLD  FAMOUS  CHERT 


TARTELLETTES  CALIFORNIA 
Shape  your  moulds  with  short  paste,  then 
cook,  put  in  a  half  peach  and  decorate  around 
with  cherries  and  strawberries.  Cover  the  mould 
with  a  thick  raspberry  syrup  flavored  with 
maraschino. 

BOMBE   NELUSKO 

Line  the  mould  with  pralines  ice  cream, 
fill  the  inside  with  mousse  of  chocolate  and 
freeze. 

GLACE   PRALINES 

Vanilla  ice  cream  to  which  has  been  added 
the  following:  nine  ounces  sugar  and  a  sixth  of 
a  pint  of  water,  cook  the  sugar  to  breaking 
point  and  add  two  ounces  of  browned  almonds 
which  have  been  baked  in  an  oven;  mix  well 
over  a  fire  to  give  it  a  golden  color.  Cool  off 
and  chop  up  very  fine;  add  to  ice  cream. 

CHAMPAGNE  SHERBET 

For  one  quart  of  sherbet  take  as  follows: 
The  juice  of  three  lemons  and  half  of  one  orange, 
half  a  pint  of  champagne,  sweeten  to  seventeen 
or  eighteen  degrees  by  the  syrup  scale.  Prepare 
freezer  in  the  usual  way  and  work  the  sherbet 
with  a  wooden  spatule  until  it  gets  solid,  then 
egg  made  into  an  Italian  meringue.  Serve  in 


G.   MILHAU 

CHEF  DE  CUISINE 

TAIT-ZINKAND 
CAFE 

San  Francisco,  Cal. 

Mr.  Milhau  learned 
his  trade  at  the  Cafe 
Boudoul  at  Marseilles, 
France.  Following  this 
he  was  Chef  at  the 
Grand  Hotel  De  la  Paix 
at  Florence,  Italy., 
Coming  to  this  country 
he  was  at  the  Union 
Club,  Boston,  the  Tour- 
raine  Hotel,  Boston,  the 
Metropolitan  Club  and 
at  the  St.  Regis  Hotel, 
New  York  City.  He 
came  west  with  Mr. 
Emile  Bailly  to  open  the 
Fairmont  Hotel  in  San 
Francisco. 


add  three  whites  of 
champagne  glasses. 

MOUSSE   OF   CHOCOLATE 

Mix  ten  yolks  of  eggs  with  half  a  pint  of  syrup  at  twenty-eight 
degrees,  pass  through  sieve  into  a  china  cup  and  put  on  to  cook  in 
Bain  Marie.  When  the  mixture  begins  to  thicken  take  out  of  water 
and  set  aside  to  cool;  whip  up  the  mixture  meanwhile  like  you  would 
for  Genoise  cake,  add  about  three-quarters  of  a  quart  of  whipped  cream 
and  mix  well. 


34 


\ 


THEIR  ICEJ'.CREAMJIANDJIWEETJI 


ADRIAN   DELVAUX 

CHEF  DE  CUISINE 

HOTEL  BALTIMORE 
Kansas  City,  Mo. 
Mr.  Delvaux  started 
in  at  the  Grand  Hotel 
in  Rheims,  France,  and 
thence  to  the  Bristol 
H9tel  in  Paris.  In 
this  country,  at  the 
Chicago  Club,  Hotel 
Congress  and  Annex, 
Chicago  and  at  the 
Auditorium  Hotel, 

Chicago.  He  has  been 
at  the  Hotel  Baltimore 
for  five  years,  where 
he  has  made  the  Balti- 
more famous  for  its 
cuisine. 


PUNCH     A     L'IMPERIALE 

One  pint  of  strong  infused  tea,  one  gill  of 
pineapple  juice,  the  juice  of  two  lemons,  one- 
quarter  gill  of  brandy,  one-quarter  gill  benedic- 
tine,  six  ounces  of  sugar,  two  whites  of  eggs,  the 
rind  of  one  orange.  Put  sugar  and  all  liquids 
excepting  the  liquor  in  a  pan,  heat  without  boiling 
and  strain — when  cold  add  the  whites  of  eggs 
and  freeze,  then  mix  in  the  liquor.  Serve  in 
glasses — decorate  the  top  with  oranges  and 
cherries. 

BALTIMORE   SHERBET 

Grate  two  pineapples  and  mix  with  two 
quarts  of  water  and  one  pint  of  sugar.  Add  the 
juice  of  two  lemons  and  the  beaten  whites  of 
four  eggs.  Place  in  a  freezer  and  freeze  and 
garnish  with  six  strawberries  on  each  dish. 

GRAPE  FRUIT  ICE 

Pour  into  a  vessel  some  syrup  made  with 
two  and  a  quarter  pounds  of  sugar  and  one  pint 
of  water  cooked  together.  When  cool,  add  juice 
of  two  good  sized  grape  fruit,  strain  and  freeze. 


ICE    CREAM    A    LA    BALTIMORE 

Place  in  a  thin  basin,  six  ounces  sugar,  four  yolks  of  eggs,  half  a 
lemon  peel  and  dilute  with  one  and  a  half  pints  of  boiling  cream. 
Thicken  the  preparation  on  the  fire,  stirring  well.  When  done,  strain 
through  a  sieve  into  vessel  and  stir  until  cool.  Then  freeze  same. 
After  frozen  hard,  mix  one  cupful  of  raspberry  syrup  and  then  serve 
with  a  small  amount  of  whipped  cream  on  top. 

PUNCH   VICTORIA 

One  pint  of  water,  two  whites  of  eggs,  six  ounces  sugar,  juice  of 
two  lemons,  rind  of  one  orange,  the  juice  of  two,  half  a  gill  southern 
wine,  a  little  stick  cinnamon  and  some  brandied  peaches  chopped  very 

35 


WORLD  FAMOUS  CHERT 


fine.  Put  sugar,  water,  lemon  juice,  the  orange  rind  and  juice  of  two 
oranges  and  stick  cinnamon  in  a  pan,  heat  without  boiling  and  strain. 
When  cold,  put  in  the  whites  and  freeze.  When  nearly  frozen,  mix 
in  the  fine  chopped  brandied  peaches,  let  it  freeze  more,  then  mix  in 
the  liquor.  Serve  with  a  nice  slice  of  peach  and  a  cherry  on  top. 
COUPE  NANETTE 

Fill  half  full  the  coupe  glass  of  fresh  fruit  salad.  Slice  bananas 
a  quarter  inch  thick  around  the  glass  on  surface  of  the  fruit  salad, 
flavor  with  benedictine.  Use  vanilla  and  pistachio  on  top  of  the 
fruit  with  a  spoon  of  strawberry  ice  cream  on  top  of  the  vanilla  and 
pistachio  ornament  with  fresh  fruit. 

GLACE   A   L'HARANAISE 

Six  yolks  of  eggs,  four  ounces  sugar,  one  pint  whipped  cream,  two 
ounces  chopped  macaroons,  half  a  pint  chopped  pineapple,  quarter  of  a 
pint  fresh  strawberries,  one  gill  of  maraschino.  Put  the  yolks  in  a 
basin,  add  the  sugar  and  beat  to  a  sponge,  then  add  the  cream  and 
continue  to  stir  over  the  fire  until  nearly  boiling,  strain  when  cold, 
freeze.  When  nearly  done,  mix  in  the  chopped  macaroons,  straw- 
berries and  pineapple.  When  ready,  mix  the  maraschino  and  whipped 
cream  and  freeze  some  more. 


LOUIS     THEIN 

FOEMEKLY 
CHEF  DE  CUISINE 

HOTEL   UTAH 

Salt  Lake  City,  Utah. 
Mr.  Thein  has  been 
with  some  of  the  best 
Hotels  and  Cafes  in 
America. 


STRAWBERRY    ICE   CREAM 

Place  two  quarts  fresh  strawberries  in  a  bowl, 
six  egg  yolks,  eight  ounces  powdered  sugar,  two 
pints  cream,  mix  well.  Place  the  contents  in 
small  ice  cream  freezer;  place  the  freezer  in  a  tub. 
See  that  the  freezer  is  completely  buried  in 
cracked  ice  mixed  with  rock  salt,  then  briskly 
freeze  for  thirty  minutes,  seeing  that  the  ice 
cream  is  thoroughly  firm.  Dress  the  ice  cream  on 
a  dish  and  send  to  the  table. 

TUTTI   FRUTTI    ICE   CREAM 

Prepare  and  finish  a  vanilla  ice  cream.  Chop 
very  fine  six  candied  cherries,  pears,  apricots, 
candied  prunes,  figs,  one  ounce  angelica  candied 

36 


i  THEIR  ICEJXREAMJ  AND  JtyEEU 


marrons,  place  all  in  a  bowl,  season,  little  Kirsch,  rum,  maraschino; 
mix  well.  Then  add  the  vanilla  ice  cream  and  mix  well  with  a 
wooden  spoon  for  two  minutes.  Carefully  fill  a  quart  brick 
ice  cream  mould  with  the  cream.  Cover  both  sides  with  lightly 
buttered  paper,  then  cover  it  and  bury  the  mould  in  broken  ice  and 
rock  salt.  Let  freeze  for  one  hour,  unmould  on  a  cold  dish  with  a 
folded  napkin  and  send  to  the  table. 

J  BAKED   ALASKA 

Place  three  lady  fingers  on  a  plate.  Put  ice  cream  on  top.  Beat 
six  egg  whites  until  hard.  Decorate  the  top  with  same  and  place  in  hot 
oven  for  two  seconds  and  serve. 


E.  C.  PE&AULT 

CHEF  DE  CUISINE 

PLANTERS  HOTEL 

St.  Louis,  Mo. 
Mr.  Perault  was  born 
in  Lyon,  France.  On 
coming  to  this  country 
was  at  the  Mercantile 
and  University  Clubs, 
St.  Louis,  Grand  Hotel 
Mackinac,  Mackinac, 
Mich.;  the  Eastman 
Hotel,  Hot  Springs;  and 
the  Antlers,  Colorado 
Springs. 


PUNCH  MOSCOWITE 
Take  four  pounds  granulated  sugar,  one 
gallon  black  tea  (not  too  strong),  add  one  pint 
rum,  and  one  pint  kirschwasser,  one  grated 
orange,  the  juice  of  fourteen  lemons,  and  the 
white  of  two  eggs  and  then  freeze.  It  is  very 
appropriate  to  serve  this  punch  in  cocktail 
glasses,  decorated  on  top  with  fresh  fruit. 

SORBET  AUX  PECHES 
Take  one  gallon  of  water,  three  quarts 
fresh  crushed  peaches,  five  pounds  sugar,  the 
juice  of  eight  lemons,  add  one  ounce  of  fine  cut 
peach  nuts,  this  will  give  the  sherbet  a  delicious 
flavor;  this  can  be  served  in  half  orange  peel 
and  decorated  with  peaches. 

GRANITE  AUX  ANNANAS 
Take  four  pounds  sugar,  one  gallon  of 
water,  the  juice  of  twelve  lemons,  three  quarts 
fine  grated  pineapple,  the  white  of  one  egg, 
freeze  well.  Serve  in  a  fancy  glass.  Cut  fresh 
pineapple  in  dices  and  display  on  top  of  ice. 


37 


WORLD  FAMOUS  CHER/  1 


HENRI    BOUTROUE 

CHEF  DE  CUISINE 

HOTEL 
SHELBOURNE 
Dublin,  Ireland 
Mr.     Boutroue     was 
formerly  with  the  Clif- 
ton    Down     Hotel    at 
Bristol,    England,    the 
Queen's  Hotel  at  Leeds, 
England,     the     Savoy 
Hotel  in   London;  the 
Laugham,  London,  also 
the    Hotel    Metropole, 
London. 


BOMBE   TOGO 

Vanilla  ice  cream,  powdered  macaroons  and 
candied  cherries  cut  in  dice.  Serve  Bombe  with 
garniture  of  preserved  cherries  and  syrup  of 
same  (reduce  the  latter  to  half),  a  little  Bar-le-duc 
arrowroot;  put  the  cherries  in  syrup  and  let 
freeze. 


A 

I  cTfo 


PEACHES   A   LA   TORINESE 

Preserved    peaches,    stuffed    with    hazelnut 
ice  cream.     Serve  on  sponge  cake  with  wine  jelly. 


JOHN  CHIAPPANO 

CHEF  DE  CUISINE 

AUDITORIUM 

HOTEL 

Chicago,   111. 

Mr.    Chiappano    has 

been  with  some  of  the 

finest    Hotels    in    this 

country     and     Europe. 


38 


THEIR  ICEJXREAMJ  ANDREW 


CESAR  OBRECHT 

CHEF  DE  CUISINE 

GRAND    HOTEL 

DE  L 'EUROPE 
Lucerne,  Switzerland 

also 
PALACE    HOTEL 

LTD. 

Murren,  Switzerland 
Mr.  Obrecht,  prior 
to  holding  his  present 
position,  was  at  the 
Grand  Savoy  Hotel  at 
Florence,  at  the  Grand 
Hotel  and  Kurhaus,  at 
St.  Blasien;  the  Gran.d 
Hotel  de  Thouwe  at 
Thouwe,  the  Grand 
Hotel  Krasnapolsky  at 
Amsterdam,  the  Grand 
Hotel  de  Salines  at 
Reinfelden  and  the 
Grand  Hotel  Waldhaus 
it  Vulpera. 


MOUSSE    DAME   BLANCHE 
(White  Dame  Mousse) 

Proportions  three  yolks  of  eggs,  half  a 
pint  of  syrup  twenty-eight  degrees,  vanilla, 
one  pint  of  whipped  cream.  Mix  yolks  and 
syrup  and  strain.  Set  to  cook  in  a  vessel  im- 
mersed in  boiling  water.  Flavor  with  the  vanilla 
and  beat  with  fork  from  time  to  time.  When 
it  commences  to  thicken,  and  is  sufficiently  con- 
sistent, put  into  cold  vessel  and  beat  until  com- 
pletely cooled  down.  It  ought  to  get  double  its 
size.  Add  then  the  whipped  cream,  put  into  a 
mould  and  let  stand  on  salted  ice  one  and  a  half 
hours. 


39 


ERNEST 
OTZENBERGER 

CHEF  DE  CUISINE 

HOTEL  DENNIS 

Atlantic  City,  N.J. 

Mr.  Otzenberger  was 

formerly    Chef    for    G. 

W.  Vanderbilt  in  Paris, 

London  and  New  York. 


MOUSSE   A   LA   VANDERBILT 

Strawberries,  raspberries,  apricots,  peaches* 
pineapple,  etc.,  to  be  used.  A  quart  of  cream 
must  be  whipped  till  very  light.  Drain  it  on  a 
sieve  and  then  transfer  it  to  a  bowl.  Add  a 
pound  of  Pineapple  puree  and  one  pound  of 
sugar,  mixing  both  together  with  a  little  vanilla 
and  a  gill  of  Kirsch.  Whip  the  preparation  in  a 
tin  basin  on  ice  for  ten  minutes  to  have  the  cream 
and  pulp  assimilate  well  together.  Coat  the 
inside  of  a  high  dome  mold  with  virgin  straw- 
berry cream;  fill  the  center  quite  full  with  the 
preparation  and  close  the  mold.  Pack  in  ice 
for  one  hour  for  each  quart.  Serve  in  mold  on  a 
napkin,  with  small  iced  cakes. 

VIRGIN   STRAWBERRY  CREAM 


To  be  made  with  one  pint  of  the  pulp  of 
strawberry,  one  pint  of  cream,  one  gill  of  syrup  and  a  little  vanilla 
bean,  ten  ounces  sugar.  Strain  through  a  very  fine  sieve  and  freeze. 


— 


40 


THEIR  ICETCREAMJ'AND  MEET/ 


WALTER  JURENZ 

CHEF  DE  CUISINE 

HOTEL    GALVEZ 
Galveston,  Tex. 

Mr.  Jurenz,  prior  to 
coming  to  this  country, 
was  with  some  of  the 
finest  hotels  in  Italy, 
France  and  England. 
He  was  Chef  to  Count 
Waldersee  and  his  staff 
to  China,  the  Red  Lion 
Hotel  at  Henley  on  the 
Thames,  England,  Roy- 
al Crown  Hotel,  the 
Belgravia  Hotel,  and 
the  Vienna  Cafe, 
London,  England.  In 
this  country,  at  Hotel 
La  Salle,  Hotel  Con- 
gress and  Annex, 
Chicago,  and  the 
Chicago  Yacht  Club. 


FRENCH   APPLE    TARTE 

Use  tarte  dough,  spread  out  thin  in  pie  pan, 
fill  up  with  raw  sliced  apples,  granulated  sugar, 
powdered  cinnamon,  sprinkle  over  some  lemon 
juice  and  a  few  currants,  then  make  a  screen  of 
dough  on  top  and  fill  empty  spaces  between  the 
dough  with  jelly  and  bake  like  any  other  pie. 

STARS   AND    STRIPES    BANNER    PUNCH 

Use  a  sherbet  with  any  cordial  flavoring, 
and  put  into  a  fancy  punch  glass,  then  stick  an 
American  flag  on  top  and  serve  it. 

OLD  FASHIONED  COFFEE  PARFAIT 

Mix  together  in  a  bowl,  half  and  half  choco- 
late ice  cream  and  whipped  cream  and  shredded 
ice,  then  fill  this  into  high  stem  glasses  and 
garnish  with  whipped  cream  with  a  cherry  on 
top. 


41 


WORLD  FAMOUS  CHERT 


EMILE  BAILLY, 

CHEF  DE  CUISINE 

HOTEL  ST.  REGIS 
New  York  City,  N.Y. 
Mr.  Bailly  prior  to 
coining  to  this  country 
served  in  the  very  best 
hotels  in  Europe.  He 
left  the  Grand  Hotel 
of  Monte  Carlo,  France, 
ten  years  ago,  to  come 
to  New  York  and  open 
the  St.  Regis. 


PONCIRE   PRINTANIERE 

Two  poncires  split  in  two.  Take  out  the 
interior.  Then  prepare  the  following  fruits: 
apple,  pineapple,  pear,  grape  and  the  inside  part 
of  the  poncire.  Cut  all  in  dice.  Mix  with  one 
spoon  of  maraschino,  one  teaspoon  kirsch,  a  little 
powdered  sugar,  stuff  the  empty  poncire  with 
the  fruit  compote.  Decorate  to  your  taste  with 
strawberry,  cherries  or  any  kind  of  fruit  of  red 
color.  Serve  in  cup  glass  on  ice. 

CREAM  GLACE  BONNE  MAMA 


Whip  very  firm  three  quarters  of  a  pint  of 
double  cream,  then  four  ounces  of  powdered 
sugar  with  vanilla.  Four  macaroons  in  crumbs, 
soak  in  kirsch  and  maraschino,  also  four  chestnuts 
glaced  and  have  all  these  ingredients  well  mixed. 
Take  a  one  pint  ice  cream  bombe  mould  and  fill 
with  the  before  mentioned  mixture  and  let 
freeze  for  an  hour  and  a  half.  Dip  the  mould 
in  warm  water  and  turn  the  ice  cream  out  of  the  mould  on  a  dish  with 
a  napkin  and  decorate  with  maraschino  cherries  and  the  rest  of  the 
whipped  cream  and  serve. 

MERINGUES   GLACE 

Regular  meringue  shells  filled  with  different  ice  creams;  top 
garnished  with  fancy  whipped  cream,  angelica  and  candied  cherries  as 
decoration. 


42 


THEIR  ICE^CREAMJ  AND  ifwEEij1 


LUCIEN  FUSIER 

CHEF  DE  CUISINE 

GRAND  HOTEL 

METROPOLE 
Interlaken,  Switzerland 

Mr.  Fusier  was  for- 
merly at  the  Shep- 
heard's  Hotel  at  Cairo, 
the  Grand  Hotel  du 
Louvre  at  Menton, 
France,  Hotel  Schwei- 
zerhof  at  Interlaken, 
Switzerland;  Tunisia 
Palace,  Tunis;  the 
Yongfraublick  Hotel  at 
Interlaken,  Switzerland, 
and  at  the  Cap  Hotel, 
Bordighera,  Portugal. 


BOMBE   EXCELSIOR 

Take  a  half  pint  of  apricot  pulp,  strained 
through  a  fine  sieve,  one-fourth  pint  of  water, 
sugar  until  it  attains  twenty  degrees  and  let 
freeze.  Coat  the  sides  of  a  bombe  mould  with 
this  mixture  and  fill  interior  with  a  maraschino 
moss  mixed  with  pieces  of  macaroons  dipped  in 
maraschino.  For  the  mousse:  Break  four  yolks 
of  eggs  in  a  dish,  one-fourth  pint  of  twenty-eight 
degree  syrup,  mix  the  while  and  thicken  in  a 
vessel  submerged  in  another  one  filled  with  warm 
water.  Let  cool  by  beating  it.  Add  half  pint  of 
whipped  cream,  one  glass  of  maraschino  and  the 
macaroons.  Close  the  mould  and  let  freeze  for 
one  and  a  half  hours. 


WORLD  FAMOUS  CHER/1 


SHERBET  PARFAIT  D'AMOUR 
Prepare  one  quart  of  water,  twelve  ounces 
of  sugar  and  six  lemons;  make  sugar  and  water 
into  a  syrup,  let  infuse  with  the  grated  rind  of 
six  lemons,  add  the  juice  of  the  lemons  and 
strain.  Beat  the  white  of  two  eggs  and  pour  into 
syrup  while  warm,  adding  a  teaspoonful  of 
vanilla  flavoring  extract  and  freeze.  Add  while 
freezing,  a  wine  glass  of  orange  juice  and  half  a 
wine  glass  of  strawberry  juice  and  just  before 
serving  pour  into  it  half  a  wine  glass  of  rum  and 
a  tablespoon  of  kirschwasser.  Serve  in  Sherbet 
glasses. 

BAVAROISE  EN  BELLEVUE 
Line  the  mold  with  clear  wine  jelly;  decorate 
the  bottom  with  a  star  or  any  other  fancy  design 
of  Angelica  and  cherries.  Fasten  the  fruit  to 
the  sides  by  dipping  in  some  jelly.  When  the 
lining  is  set  fill  with  the  following  Bavarian 
cream : 

Half  a  pint  of  plain  cream;    half  a  pint  of 
double  cream;  the  yolk  of  five  eggs;  four  ounces 
sugar,  one  ounce  of  leaf  gelatine  and  vanilla  flavor. 

Soak  the  gelatine  in  a  little  cold  water;  beat  the  double  cream 
firm  and  let  drain  on  a  sieve.  Put  the  yolks,  sugar  and  plain  cream 
on  the  fire,  stir  until  it  thickens  but  do  not  let  boil.  Take  off,  stir  in 
the  gelatine;  strain  and  add  the  flavor.  Stir  on  ice  until  it  begins  to 
set  then  mix  with  the  whipped  cream.  Fill  into  the  cold  form  and  set 
on  ice  until  wanted. 


EDWARD 
R.  J.  FISCHEL 

STEWARD 

HOTEL    PIEDMONT 

Atlanta,  Ga. 
Mr.  Fischel  was  ap- 
prenticed under  the  fa- 
mous Jean  Marie  La- 
porte  and  has  been  at 
the  following  hotels: 
Hoffman  House,  New 
York  City,  Cafe  Sava- 
rin,  N.  Delmonico  and 
the  Congress  and  An- 
nex Chicago. 


44 


THEIR  ICEJ\CREAMJ 


EMILE 
BURGERMEISTER 

CHEF  DE  CUISINE 

HOTEL  FAIRMONT 
San  Francisco,  Cal. 
Mr.  Burgermeister 
was  assistant  to  Mr. 
Emile  Bailly,  the  well 
known  Chef  of  the  St. 
Regis,  New  York  City, 
and  worked  with  him  at 
the  Grand  Hotel  at 
Monte  Carlo,  France; 
at  the  Hotel  Adlon,  Ber- 
lin, Germany;  the 
Frankfurter-hof ,  at 
Frankfurt,  Germany, 
and  the  Pavilion  Royal 
at  Paris.  He  worked 
under  Wm.  A.  Escoffier 
at  the  famous  Ritz- 
Carlton  Hotel  in 
London,  to  learn  the 
wonderful  Ritz-Carlton 
organization. 


PINEAPPLE    COUPE    AU    KIRSCH 

Preserved  pineapple  cut  in  dice,  not  too 
large,  flavor  with  Kirschwasser,  and  fill  up  the 
glass  with  lemon  water  ice  with  whipped  cream 
on  top. 

MARQUISE   CALIFORNIA 

Orange  water  ice,  flavored  with  cognac, 
mixed  with  meringue  (beaten  white  of  egg  and 
sugar  filled  in  orange  in  imitation  of  stems  and 
leaves  in  sugar). 

STRAWBERRY    ROMANOFF 

Ripe  nice  strawberries,  cooled  off  in  glass 
bowl  on  ice,  pour  some  Chartreuse,  with  good 
whipped  cream  on  top,  flavor  with  vanilla  and 
serve,  very  cold. 


45 


WORLD  FAMOU/  CHER/ 


v 


LUCIEN  RAYMOND 

CHEF    DE    CUISINE 

HOTEL     CONGRESS 

AND  ANNEX 

Chicago,  111. 
Prior  to  coming  to 
this  country,  Mr.  Ray- 
mond was  at  the  Ritz 
Hotel  in  Paris,  the  Ritz 
Hotel  in  London,  and 
the  Trianon  Palace  at 
Versailles,  France.  On 
coming  to  this  country 
he  was  at  the  famous 
Ritz-Carlton,  New 
York. 


POIRE    MARY    GARDEN 

(Pears,    Mary    Garden) 
Dress   pears    on    a  canopy    of    vanilla    ice 
cream   and    cover    pears    with     a     strawberry 
mousse    and    fine    chopped    almonds. 

NEIGE   AU   CLIQUOT 

(Fruit  Snow  with  Cliquot  Champagne) 
Lemon  water  ice  with  Cliquot  Champagne, 
served  in  Flute  Champagne  Glasses. 

PEACHES   GLACES   WILHELMINE 
(Frozen    Peaches    Wilhelmine) 

Peaches  on  a  canopy  of  Tangarine  Water 
Ice  covered  with  a  praline  and  velvet  of  spun 
sugar. 


COUPE   CZARINE 

Lemon    ice    with    kummel     and 
cream  on  top. 


whipped 


46 


THEIR  ICEJXREAMT  AND  Smm 


BEN   E. 
DUPAQUIER 

CHEF  DE  CUISINE 

HOTEL 
ARLINGTON 
Santa  Barbara,  Cal. 
Mr.  Dupaquier's  first 
position  was  in  The 
Pendennis  Club,  of 
Louisville,  Ky.  Later 
at  the  Gault  House, 
Louisville,  the  Missouri 
Athletic  Club,  the  Mer- 
cantile Club  and  the 
New  Jefferson  Hotel  of 
St.  Louis;  the  Jonathan 
Ciub  and  the  California 
Club,  Los  Angeles  and 
the  Hotel  Maryland, 
Pasadena,  Cal. 


MARRON   ICE   CREAM 
Prepare  a  vanilla  ice  cream.     Finely  chop 
two  ounces  candied  marrons  and  add  to  the  ice 
cream    in    the    freezer    with    two    tablespoons 
maraschino.    Mix  well  and  serve. 

VANILLA  ICE  CREAM  (1  quart) 
Six  yolks  eggs,  eight  ounces  powdered  sugar, 
one  pint  fresh  milk  and  one  stick  vanilla.  Place 
the  egg  yolks  and  sugar  in  a  small  saucepan  and 
mix  thoroughly  with  a  wooden  spoon  for  five 
minutes. 

Place  the  cream,  milk  and  vanilla  into 
another  small  saucepan  and  let  come  to  a  boil; 
then  immediately  pour  it  into  the  eggs  and  sugar, 
little  by  little,  carefully  mixing  with  the  wooden 
spoon  while  heating,  for  five  minutes,  but  under 
no  circumstances  allowing  it  to  boil.  Remove 
from  the  fire,  pour  it  into  a  bowl  and  allow  it  to 
thoroughly  cool  off.  Remove  the  vanilla  and 
strain  the  cream  through  a  Chinese  strainer  into 
a  small  ice  cream  freezer.  Place  the  freezer  in  a 
tub,  see  that  the  freezer  is  completely  buried  in 
cracked  ice,  mixed  with  rock  salt,  then  briskly 
freeze  for  thirty  minutes;  see  that  the  ice  cream 
is  thoroughly  firm. 


47 


WORLD  FAMOUS 


MERINGUES   PANACHEES 

Four  whites  of  eggs,  well  beaten,  half  a 
pound  powdered  sugar,  put  in  pastry  bag  and 
form  on  piece  of  paper  which  rests  on  a  sugar 
covered  pan;  glaze  with  powdered  sugar,  and 
bake  in  moderate  oven.  Garnish  or  fill  with 
vanilla,  coffee  or  chocolate  ice  cream,  assorted 
and  serve  on  napkin. 


MOUSSE  AUX  FRAISES  ROMANOFF 

Two  baskets  of  nice  strawberries,  select  the 
best  ones  and  put  aside  in  bowl  with  powdered 
sugar.  Take  one  glass  of  kummel,  one  glass  of 
kirsch,  and  little  grated  orange  peel  and  let 
stand  on  ice  for  one  hour.  Pass  rest  of  berries 
through  strainer  and  add  to  this  half  a  pound  of 
fine  sugar  and  few  drops  of  lemon  juice,  one  pint 
of  whipped  cream,  very  firm;  add  then  the 
strained  puree  of  strawberries.  Place  the  whole 
berries  prepared,  in  a  champagne  glass  with  some 
of  the  juice,  and  fill  rest  of  glass  with  the  crushed 
berries  preparation,  and  let  stand  in  ice  box  for 
one  hour.  Serve  with  few  candied  violets  on  top. 


JULES  DAUVILLER 

CHEF  DE  CUISINE 

PALACE  HOTEL 

San  Francisco,  Cal. 

Mr.  Dauviller  was 
formerly  the  $10,000 
a  year  dictator  of  the 
cuisine  in  the  home  of 
Mr.  and  Mrs.  Harry 
Payne  Whitney  in  New 
York.  The  Whitneys 
got  him  from  the  Grand 
Hotel  in  Paris.  He 
served  his  apprentice- 
ship in  the  Cafe  de  la 
Paix  at  Marguery  and 
the  Hotel  Chabot  at  the 
French  Capital,  before 
taking  responsible  posi- 
tions with  the  Hotel 
Riveria  at  Nice,  Italy 
and  the  Grand  Hotel 
at  Paris.  He  succeeded 
to  the  position  of 
Chef  at  the  Palace  in 
San  Francisco  upon  the 
resignation  of  Mr.  .  . 

Ernest  Arbogast.  Take  a  ripe  pineapple,  peel,  crush  well  and 

strain.  Make  a  syrup  of  one  pound  of  sugar,  one  pint  of  water,  mix 
pineapple  with'it  and  freeze.  Before  serving,  pour  glass  of  kirschwasser 
cordial  over  and  serve  in  sherbet  glasses. 


PUNCH   GRANITE   A   L'    ANANAS 


48 


MARTIN  CINDER 

CHEF  DE  CUISINE 

HOTEL  GREEN 
Pasadena,  Cal. 

Mr.  Ginder  was  ap- 
prenticed in  France  in 
the  best  hotels.  He 
was  at  the  New  York 
Athletic  Club,  the 
Princeton  Club,  the  old 
Hotel  Metropole,  Cafe 
Savarin  and  the  Ven- 
dome  Hotel,  New  York 
City.  He  has  also  held 
several  important  posi- 
tions in  the  middle  west 
prior  to  taking  his  pres- 
ent position. 


TUTTI  FRUITTI  PUNCH 

Two  cups  of  milk,  five  yolks  of  eggs,  two  and 
one-half  cupfuls  of  cream,  three-quarters  of  a 
cupful  of  sugar,  one-third  of  a  teaspoonful  of  salt, 
one  tablespoonful  of  vanilla,  one  and  three- 
quarters  cupfuls  of  fruit  cut  in  small  pieces. 
Make  a  custard  of  the  first  four  ingredients, 
strain  and  cool.  Add  the  cream  and  flavoring, 
then  freeze  to  the  consistency  of  mush;  then 
add  the  fruit  and  continue  to  freeze.  If  hard 
enough,  mold  and  pack  in  salt  and  ice  for  two 
hours.  Candy  cherries,  figs,  raisins  and  citron 
may  be  used. 


ORANGE   SHERBET 

One  pint  of  orange  juice,  two  tablespoonfuls 
of  gelatine,  two  cupfuls  of  sugar,  one  quart  of 
water.  Cover  the  gelatine  with  a  little  cold 
water  and  soak  it  half  an  hour.  Boil  the  sugar 
and  water  for  five  minutes,  add  gelatine  and 
allow  to  cool.  Add  orange  juice  and  freeze. 


PISTACHIO      ICE      CREAM 

Pound  a  half  pound  of  freshly  peeped  pistachio  nuts  with  two 
gills  of  cream.  Beat  separately  twelve  raw  eggs  with  ten  ounces  of 
sugar,  and  moisten  with  a  pint  of  boiling  milk.  Cook  on  a  slow  fire, 
stirring  all  the  time  with  a  spatula.  As  soon  as  the  composition  is 
cooked,  add  the  pistachio.  Take  from  fire  quickly,  and  when  cold,  put 
in  a  pint  of  cream,  a  little  spinach  green,  just  enough  to  give  a  nice 
green  color,  a  little  orange  flour  water,  strain  through  a  fine  sieve  and 
then  freeze 


49 


COMPOTE  OF  PEACHES  A  LA  VAN  DYKE 
Boil  two  quarts  of  milk.  Wash  two  cups  of 
the  best  rice,  and  add  to  the  milk.  Add  one  cup 
of  sugar,  and  the  skin  of  one  orange,  cover  and 
cook  slowly  for  thirty  minutes.  When  rice  is 
cooked  remove  the  orange  skin,  and  add  one 
teaspoonful  of  vanilla  flavoring. 

Take  one  can  of  the  best  California  peaches, 
and  drain  part  of  the  syrup  into  a  small  saucepan. 
Put  the  peaches  aside  and  keep  hot.  Add  to  the 
syrup  one  small  glass  of  sherry  and  two  table- 
spoonfuls  of  sugar.  Thicken  with  peach  marma- 
lade or  a  little  cornstarch  diluted  with  sherry. 
Reduce  this  syrup  until  it  is  very  thick.  Then 
add  two  tablespoonfuls  of  green  chartreuse. 
Keep  warm. 

Chop  quite  fine,  a  very  small  quantity  of 
candied  frui  ,  viz.,  angelica,  citron,  cherry, 
almond,  etc.  While  chopping  add  a  little  granu- 
lated sugar  to  keep  fruit  from  sticking  together. 
Keep  in  a  saucer  ready  to  use.  Prepare  a  thick 
cream  for  decoration.  Put  the  following  ingre- 
dients in  a  small  saucepan. 

Two  cups  of  mi!k,  one  dessertspoonful  of  cornstarch,  one  dessert- 
spoonful of  flour,  one  teaspoonful  of  butter,  two  tablespoonfuls  of  sugar, 
one  egg  yolk,  one  teaspoonful  of  vanilla,  one  drop  of  green  coloring 
(color  should  be  light  green). 

Beat  this  mixture  with  a  small  egg  whip.  Then  place  on  a  slow 
fire,  and  beat  constantly  until  it  comes  to  a  boi  .  Keep  warm  until 
ready  to  use.  Put  the  rice  in  a  hot  round  or  oval  dish.  Place  the  halves 
of  the  peaches  on  the  rice.  In  the  center  of  each  half  peach  put  a  little 
currant  jelly,  and  place  a  blanched  almond  on  the  jelly  to  imitate  the 
pit.  Press  the  cream  through  a  pastry  bag  with  a  star-shaped  douille, 
and  decorate  the  rice  according  to  taste.  Scatter  the  candied  fruit  over 
the  rice  and  the  cream  decoration.  Pour  a  little  sauce  around  dish  and 
serve  the  rest  separately.  Serve  hot. 


i  •  • :    j 

JOSEPH 
P.   CAMPAZZI 

CHEF  DE  CUISINE 

ROYAL  POINCIANA 
Palm  Beach,  Fla. 
Mr.  Campazzi  was  at 
the  Brazilian  Court, 
three  years;  at  the 
Ponce  de  Leon,  St.  Au- 
gustine, Fla.  ;  The 
Breakers,  Palm  Beach, 
Fla. ;  United  States  Re- 
ceiving Ship  Colorado; 
Chef  to  Governor  S.  J. 
Tilden,  and  other  im- 
portant posts  as  chef. 


50 


THR  ICEJXREAMJ1  AND  JWEEU 


BAVAROIS    AUX    FRAISES 
(Bavarian  Cream  with  Strawberries) 

Break  four  yolks  of  eggs  in  casserole,  two 
whole  eggs  well  beaten,  add  boiled  milk,  one 
sugar,  vanilla  flavored.  Put  on  stove  until 
thickens  slightly,  add  few  leaves  of  gelatine. 
Add  crushed  strawberries  and  put  on  ice  in 
moulds  before  serving. 


GERARD 
EMBREGTS 

CHEF  DE  CUISINE 

CHATEAU 
FRONTENAC 
Quebec,  Canada 
Prior  to  coining  to 
America,  Mr.  Embregts 
was  at  the  Maison- 
LeClerc,  in  Belgium; 
and  the  Hotel  St.  An- 
toine ;  the  Tavern  Ren- 
jeaux,  in  Belgium,  the 
Grand  Hotel  de  L'Em- 
pereur  at  Ostend, 
Holland,  the  Berkeley 
Hotel,  Hyde  Park  Court 
Club,  also  at  the  Em- 
bassy de  Russe,  London . 


PECHES  CARUSO 

(Peaches  Caruso) 

Take  four  large  peaches,  cook  in  syrup  and 
when  cooked,  let  get  cold.  Take  out  pits  and  fill 
with  pistache  ice  cream.  Close  peaches  up  again, 
cover  with  cream  chantilly  in  giving  them  a 
cone  shape,  sprinkle  finely  chopped  pistache 
over  top.  Put  in  the  ice  box  for  one  hour  and 
serve  them  on  canapies  of  sponge  cake. 


<7 


HENRI  BERGER 

CHEF  DE  CUISINE 

FRANKFURTER- 

HOF 

Frankfurt, 
A.  M.  Germany 

Mr.  Berger  has  been 
with  the  following  ho- 
tels: Hotel  Chatham, 
Paris;  the  Hermitage  at 
Monte  Carlo,  France ; 
the  Grand  Hotel  des 
Thermes,  Salsomag- 
giore,  Italy;  the  fa- 
mous Hotel  Ritz,  Paris, 
prior  to  coming  to  the 
Frankfurter-hof. 


51 


WORLD  FAMOUS  CHERT  ~I 


HENRI 
D.  FOUILLOUX 

CHEF-STEW  AED 

ST.  CHARLES 
HOTEL 

New  Orleans,  La. 

Mr.  Fouilloux  served 
his  apprenticeship  at 
the  Maison  Arwaud  of 
Paris,  France.  Was 
later  at  the  Hotel  du 
Rhin,  Paris,  with  Baron 
de  Neaflize  at  Paris, 
with  Mr.  Vayne  Mc- 
Veah  —  American  Am- 
bassador in  Rome,  with 
Count  Moroni  Pecci  at 
Rome,  Leo  XIII  at  the 
Vatican  in  Rome, 
Madame  Melba  in 
London,  for  Viscount 
Bulkeley  at  Beaumaris 
in  North  Wales  and  at 
the  Grand  Hotel  in 
Rome.  Coming  to  this 
country,  he  was  at  the 
Hollenden  Hotel,  Cleve- 
land. 


COUPE   ST.    CHARLES 

Take  four  coupe  glasses,  fill  halfways  with 
vanilla  ice  cream,  make  a  hole  in  center,  place 
few  wild  strawberries  and  good  port  wine.  Cover 
up  and  fill  coupe  glasses  with  pistache  ice  cream, 
garnish  with  whipped  cream,  sucred  and  vanilla 
flavored  and  place  a  nice  strawberry  on  top. 


ORANGE   PUNCH 


Mix  the  sugar,  water, 
rum  and  brandy .  Add  the  j uice  of  six  oranges,  the 
grated  peel  of  three,  andlet  all  infuse  for  one  hour. 
Then  set  to  cool.  When  ready  to  freeze,  add 
one  small  glass  of  Cherry  Bounce.  Serve  in 
hollowed  out  orange. 


LEOPOLD  SAUX 

STEWARD 

HOTEL 
GRUNEWALD 

New  Orleans,  La. 

Mr.  Saux  is  a  Grune- 
wald  product.  He  has 
worked  in  every  de- 
partment in  the  back  of 
this  hotel,  and  is  con- 
sidered a  very  good 
authority  in  this  line  of 
work. 


52 


THEIR  ICEJXREAIW  AND  ^WEEU 


OTTO    GEUTSCH 

CHEF  DE  CUISINE 

HOTEL  WINDSOR 
Montreal,  Que.  Canada 
Mr.  Geutsch  has  been 
at  some  of  the  finest 
hotels  in  France,  the 
Hyde  Park,  London; 
Cafe  Royal,  London 
and  also  Delmonico's 
London.  The  famous 
chef  Monsieur  Comer 
of  the  Ritz-Carlton 
sent  him  to  the  Cafe 
Martin  of  New  York 
City;  later  he  was  at 
Cafe  de  la  Opera,  New 
York  City.  While  in 
New  York  he  was 
awarded  five  first  prizes 
at  the  Annual  Culinary 
Exposition  and  in  1912 
received  a  Medal  of 
Honor  by  the  French 
Government. 


SOUFFLE  PALMYRE 
Make  a  vanilla  souffle  with  lady  fingers 
dipped  in  Curacao  and  bake  in  oven  for  ten 
minutes.  Souffle  is  made  of  a  half  pint  of  milk, 
a  quarter  pound  of  sugar,  two  ounces  fresh 
butter,  three  yolks  and  four  whites  of  eggs,  one 
ounce  farina:  Cook  milk  and  sugar,  add  the 
farina  mixed  with  a  spoonful  of  cold  milk  for 
two  minutes  and  complete  mixture  off  the  stove 
with  butter  and  eggs  very  firmly  beaten. 

PECHES  POLE  DU  NORD 

(Peaches  North  Pole) 

Poach  four  nice  peaches  in  vanilla  syrup 
and  peel  them.  Let  cool  off  in  the  syrup  over 
ice.  Dish  up  in  timbal  form  on  layer  of  vanilla 
ice  cream  and  pour  the  following  sauce  over: 
one-quarter  pint  of  whipped  cream  mixed  with 
glass  of  curacao  and  a  little  double  cream  and 
serve  with  some  little  petit  fours. 


53 


COUPE  CIGARETIERRE 
Place  some  strawberry  ice-cream  in  the 
bottom  of  your  glass:  fix  in  a  crown  with  some 
cigaretierre  biscuit  (Pernod  Brand),  cut  oranges, 
cherries  and  grapes  into  dice,  moisten  with  rum 
and  curacao.  Add  then  additional  strawberry 
ice  cream  and  decorate  with  pistachio  ice  cream. 

CHOCOLAT   CHANTILLY 

Iced  Chocolat,  sprinkled  with  chopped  dry 
hazelnuts  and  sweet  whipped  cream. 


JEAN  JUILLARD 

CHEF  DE  CUISINE 

HOTEL  ADOLPHUS 

Dallas,  Tex. 
Mr.  Juillard  was  for- 
merly at  Cafe  Anglais, 
Paris;  Hotel  Hermi- 
tage, Monte  Carlo;  Ho- 
tel d'Angleterre,  Ven- 
ice; Savoy  Hotel  and 
Princess  Restaurant, 
London;  the  Plaza, 
Belmont  and  Astor  Ho- 
tels, New  York  City;  PUNCH  DELICES 
Hotel  La  Salle,  Rector's 
Cafe  and  University  ,  TUT  j.  T 

Club,  Chicago.  Raspberry    Water    Ice 

with  brandied  wild  cherries 
in   it    and    perfumed    with 
maraschino. 
COUPE  FAVORITE 

Four  candied  marrons,  eight  maraschino 
cherries,  four  brandy  figs  and  two  slices  of  pine- 
apple. Cut  all  in  squares,  perfume  them  with 
chartreuse.  Place  them  in  four  coupe  glasses, 
fill  up  the  glasses  with  fresh  peach  ice  cream, 
decorate  the  top  with  whipped  cream.  Tie  a 
blue  ribbon  at  the  stern  of  the  coupes  and  serve, 
with  a  plate  of  small  assorted  cakes. 


LOUIS 
LESCARBOURA 

CHEF  DE  CUISINE 

FT.  PITT  HOTEL 

Pittsburg,  Pa. 
Prior  to  coming  to  the 
Fort  Pitt  Hotel,  Mr. 
Lescarboura  was  Chef 
at  the  Hotel  Marlbor- 
ough,  New  York  City, 
and  other  prominent 
eastern  hotels,  and  was 
Entremetier  at  the 
famous  "Delmonieo's 
Cafe,"  New  York  City. 


54 


THEIR  ICEJICREAMJ  ANDREW 


i 


JULES  BOUCHER 

CHEF   DE  CUISINE 

HOTEL  ARLINGTON 

Hot  Springs,  Ark. 

Mr.  Boucher  served 
his  apprenticeship  at 
famous  French  Hotels 
and  Cafes  under  Chefs 
world  famous,  such  as 
Father  Thiebout,  of  the 
Maison  et  Chabot  of 
Paris,  Chef  Cassinin, 
of  the  Maisson  Dorce, 
and  was  at  the  Res- 
taurant Marguery,  Pal- 
ace Madelaine  of  Paris 
and  the  Cafe  Royal  of 
London.  Coming  to 
America  he  was  at  the 
Hotel  Tourraine,  Bos- 
ton, Auditorium  Hotel, 
Chicago,  and  the  De- 
troit Club,  at  Detroit. 


BANANA   SOUFFLE    RUSSE 

Peel  four  bananas,  pour  kummel  over  them 
and  pass  the  soaked  bananas  into  sifted  flour. 
Prepare,  one  cup  powdered  sugar,  one  cup  flour, 
one  cup  milk,  four  yolks  one  glass  liqueur 
kummel,  twelve  well  beaten  whites  of  eggs  and  a 
little  salt.  Mix  the  flour  and  milk,  add  sugar, 
kummel  and  salt,  and  boil  until  it  shows  a  certain 
consistency,  stirring  well.  Take  off  range  and 
add  yolks  and  bananas.  Put  into  a  china  dish, 
then  add  the  whites  well  beaten  and  mix  slowly. 
Fill  banana  forms  with  mixture  mentioned  and 
put  in  stove  for  a  few  minutes  until  golden  brown 
color  and  souffle.  Sprinkle  powdered  sugar  and 
serve  on  napkin. 


55 


PUNCH  AU  PARFAIT  AMOUR 

Place  one  quart  of  water  on  the  fire  with  two 
pounds  of  sugar  until  melted,  add  a  teaspoonful  of 
orange  flower  water,  strain  and  freeze.  When 
nearly  stiff,  add  the  snow  of  eight  whites  of  eggs, 
mix  well  and  add  two  pony  glasses  of  Parf ait-Amour 

SURPRISE  PYRAMID,  NEAPOLITAINE 

Genoise  cake  is  sprinkled  with  raspberry  syrup, 
cut  in  shape  according  to  dish.  Place  in  the  middle 
of  this  foundation  a  pyramid  of  French  vanilla  ice 
cream  three  inches  in  diameter  and  seven  inches 
high.  Along  side  of  this  are  placed  two  pyramids 
With  finest  hotels  in  of  strawberry  ice  cream,  two  inches  in  diameter  and 

Europe  .also  the  Aud-       ...         ...        _.        ,      '  .. 

itorium,  Congress  and  six  inches  high.  I  he  three  pyramids  so  formed  are 
College  Inn,  Chicago.  covere(j  an(j  decorated  with  vanilla  flavored  meringue 
paste.  On  top  of  each  is  placed  a  half  egg  shell  also  masked  and 
decorated;  brown  in  quick  oven.  Fill  the  three  egg  shells  with  Kirsch 
and  sprinkle  some  all  over  the  pyramid.  Set  on  fire  the  last  moment 
before  serving. 


G.   R.   MEYER 

CHEF 

RECTOR'S 
Chicago,  111. 


FRENCH  VANILLA  ICE  CREAM 

. 

One  and  one-half  quarts  cream  are  set  on  the  fire  with  one  pound  of 
powdered  sugar  and  vanilla.  When  boiling  point  is  reached,  remove, 
take  one  quart  of  the  boiling  cream,  scald  one  dozen  egg  yolks,  pre- 
viously prepared.  Return  on  fire  and  heat  the  whole  for  four  or  five 
minutes.  Set  in  cracked  ice  until  cold  and  take  half  of  this  mixture 
for  vanilla  cream.  To  the  remaining,  add  one-half  pint  strawberry 
pulp  and  two  ounces  sugar. 


ALPS  GLORY 

Pick  and  prepare  three  pints  of  ripe  strawberries,  crush  half, 
sweeten  and  add  a  dash  of  cinnamon;  let  stand  for  half  an  hour. 
Cut  six  slices  of  milk  bread  two-thirds  of  an  inch  thick,  using  only  the 
crumb  part  of  the  bread,  cut  with  a  round  pastry  cutter  about  two  and 

56" 


0  THEIR  ICECREAM?  ANDREI; 


one-half  inches  in  diameter,  and  cut  these  rounds  in  two  through  their 
diameter  so  as  to  make  twelve  half  rounds.  Butter  generously  on  both 
sides  and  dry  to  a  golden  color  over  a  slow  fire;  place  on  the  serving 
plates,  sprinkle  with  a  little  powdered  sugar  and  cover  with  the  crushed 
berries.  Place  a  thin  layer  of  whipped  cream  over  this,  desorate  with 
the  other  half  of  the  berries  which  were  left  whole  and  ornament  around 
with  whipped  cream.  (The  whole  berries  should  be  rolled  in  powdered 
sugar  before  using.) 


JULES  KOHLER 

CHEF  DE  CUISINE 

HOTEL  ADLON 
Berlin,   Germany 
Monsier  Jules  Kohler 
came  to  the  Adlon  from 
the   most   elegant   and 
famous    Restaurant    in 
Paris,     the     "Cafe    dr 
Paris. " 


SURPRISE   DES   CHARTREUX 

One-third  pint  of  double  cream,  same  quan- 
tity of  whipped  cream,  one  and  a  quarter  ounces 
cake  crumbs,  one-fifth  pint  of  chartreuse,  four 
leaves  of  gelatine.  Heat  double  cream,  add 
soaked  gelatine  and  let  cool,  then  add  whipped 
cream  and  cake  crumbs  and  pour  over  the  char- 
treuse. Place  tart  mold  on  round  platter  and 
put  in  cool  place.  Take  off  mold  and  garnish 
pudding  with  strawberries  which  have  been 
soaked  in  chartreuse  and  sucre.  Pour  sucre 
adlon  over  sauce  as  in  Pears  Elsa. 


57 


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